Easy and economical, Refrigerator Dill Pickles are tangy, zesty and crispy. No one will believe you made them yourself!
6 1-quart canning jars
2 quarts water
1 quart white vinegar
1/2 cup pickling salt
About 20 cucumbers- little ones that are good for pickling.
4-6 Cloves of Garlic chopped
1 Onion chopped
Ball pickle crisp 1/8 tsp per jar
Make sure your jars are very clean. I always like to run mine through the dishwasher first. Wash your cucumbers as well.
Pour the water, vinegar and pickling salt into a 2 quart pan and heat on the stove until barely boiling. While the liquids are boiling, chop up the garlic and onion.
Divide the garlic and onion equally among the six jars. Throw a twig of dill in as well. Fill the jar as full as you can with the cucumbers.
As soon as the brine – the boiled water, vinegar and salt- comes to a boil, pour it over the top of the cucumbers covering them completely. Close with the lids and set in the refrigerator for 2 months to pickle before opening.