Refrigerator Dill Pickles {Foodie Friday}

I hope you planted cucumbers in your garden this year! We actually didn't get to plant a garden this year, because we just bought a house and will be moving at the end of the month!

These pickles have become a staple in our house. First of all, they are super easy and secondly they taste better than any pickle that you will buy at your local grocery store. Promise. Just plan ahead, because you will have to let them sit for 48 hours. And let me say, those will be a long 48 hours. If you have a garden full of growing cucumbers you can keep making them all summer long.

One Year Ago: Strawberry Pecan Shortcakes
Two Years Ago:Cream Cheese Chicken and Vegetable Soup

Refrigerator Dill Pickles

Yield: about 3-4 16 oz. jars of pickles

Ingredients

1 bunch fresh dill
4 cloves garlic, peeled
3-4 medium-large cucumbers
3 cups water
6 tbsp. distilled white vinegar
3 tbsp. kosher salt

Directions
Add 1 minced or pressed clove of garlic and a few springs of dill to the bottom of each jar.  (Don’t stress over exact amounts.  I’ve made these countless times, undoubtedly different each time, and they have always been great.)

Cut the cucumbers into spears or whatever shape you like.

Add the spears to the jars, packing in as many as you can without having to force them in.

In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  Pour the mixture into each jar over the cucumber spears so they are completely covered.  Top with an additional few sprigs of dill, if desired.  Screw on the lids of the jars.  Repeat with remaining cucumbers, making additional brine as needed. Refrigerate for two days.  Continue to store in the refrigerator.

Source: Annie's Eats

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