Although I didn’t have any Ball or jars of appropriate size, I rotated these a few times and they seemed to come out fine. 🙂 I’m not a big pickle person, but I LOVE cucumbers. These ended up being a perfect balance for me, definitely a bit of pickle-y bite, but still some cucumber flavor. On the other hand, Corrie didn’t think they were pickled enough so probably not our be all end all recipe, but somehow they didn’t manage to last more than a few days in our refrigerator to see if they’d become more pickle-like later…
Refrigerated Dill Pickles
- 3 cups water
- 6 Tbsp. white vinegar
- 3 Tbsp. kosher salt
- 1 clove garlic, minced
- Fresh dill
- Pickling cucumbers, cut into spears
In a jar or large measuring cup, combine all brine ingredients, and stir well to dissolve the salt.
Place several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears then add more fresh dill. Finish filling the jar with cucumbers. Add the minced garlic on top (split evenly if using multiple jars – also if you’re using multiple jars you may need more garlic). Add the brine until the container is full, and pickles are completely submerged. Put the lid on and refrigerate at least 2 days before eating.
Recipe found at: Annie’s Eats