Crushed garlic. Fresh dill. Crisp cucumbers.
Forget everything you think you already know about loving pickles. There is nothing better or easier than enjoying crunchy garlic dill pickle chips straight out of the refrigerator.
Remember how I said David and I were being overrun by zucchini (and, consequently, Chocolate Zucchini Bread)?? Well. Now, we are being overrun by cucumbers. Solution? Garlic dill refrigerator pickles!! The great thing about refrigerator pickles is you do not need an entire afternoon for canning. You just need 10 minutes and three days of patience. (The latter is much more difficult.)
Whenever I make these pickles, I can’t help myself–I pull a chip out each day to have a quick taste. I find it fun to taste the transformation. While most people prefer the chips once they have been fully pickl-ized . . . (sure, we’ll go with pickl-ized) . . . I LOVE them on the second day. I am a Day 2 Pickle Eater. Still crunchier than normal pickles but covered in wonderful garlic, dill, vinegary-ness. (Yep. Every one of my grammar natzi friends is crying right now.) David is strictly a Day 4 Pickle Eater.
I’ve always wanted to be one of those awesome, farmhouse wives that cans fruit and jam and pickles and all sorts of garden fresh yums and has perfect little rows of canned goods in her pantry. I even have a canning set. Never used. Still in the box. I’ve watched videos and read blog posts and recipes. It looks pretty straightforward. And yet I never manage to set aside a day to do it! (Fail.) But I HAVE put all those mason jars to good use. You can make garlic dill refrigerator pickles in ten minutes with 5 ingredients. FIVE. That is what I call winning.
You can use this recipe for pickle spears or chips. (Give the spears an extra day, depending on how thick they are.) I usually make the chips, simply because we use them for more things. Snacks. Burgers. Salmon burgers. Sandwiches. That is, if they make it past the second day. 🙂 🙂 🙂
What day pickle eater are you?
wyldflour
2 Pints of Pickles
Crunchy garlic dill refrigerator pickles. Five ingredients and three days of patience.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 2 medium cucumbers (or 3-4 pickling cucumbers)
- 4 garlic cloves, crushed
- 12 sprigs fresh dill
- 4 Tablespoons white vinegar
- 2 cups water
- 2 teaspoons kosher salt
Instructions
- Slice cucumbers into 1/4 inch thick chips or into spears.
- Crush two garlic cloves into the bottom of each jar.
- Place three sprigs of fresh dill in the bottom of each jar.
- Mix vinegar, water, and salt in a glass measuring cup. Stir the brine until the salt is fully dissolved.
- Divide brine between the two jars. Fill the jars until the brine reaches where the bottom of the ring would screw on.
- Add three more sprigs of fresh dill to the top of each jar.
- Place lids and screw the rings down tight. Shake each jar to mix. Store in the refrigerator for three days.
- Each time you think of it, grab the jar and shake it to mix the flavors.
- At the end of the first day, open each jar. The cucumbers will likely have absorbed some of the liquid. Add one to two tablespoons of vinegar to the top of each jar. Replace lid, shake the jar, and place back in the refrigerator.
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