Easy Refrigerator Garlic Dill Pickles
These homemade garlic dill pickles are the crunchiest pickles ever! Super easy to make without any canning equipment! These pickles are so garlicky and the crunch is epic!
Servings: 8 servings
Ingredients
- 8 small cucumbers pickling or Persian cucumbers - or as many as will fit in a jar
- 10 garlic cloves cut in half
- 1 bunch dill weed cut into 2-inch pieces
- 4 cups boiling water
- 4 tsp salt
Instructions
- Prepare a quart-size glass jar with lid.
- Cut the ends off the cucumbers and discard. This step is needed so the salt water permeates the cucumbers quickly.
- Put approximately one-third of garlic pieces and dill on the bottom of the jar.
- Put half of cucumbers in the jar.
- Put half of the remaining garlic and dill on top of cucumbers.
- Put the remaining cucumbers in the jar (stuff as many as can fit in the jar).
- Add the remaining dill and garlic on top.
- Add the salt to boiling water and stir to dissolve.
- Pour just enough water in the jar to completely cover the cucumbers.
- Close the jar with the lid.
- Leave the jar on the counter for 12 hours.
- Move the jar with pickles to the refrigerator. At this point, the pickles are ready to eat!