It is so easy to make your own refrigerated dill pickles especially since so many brands in the grocery store have lots of added ingredients that are not that healthy like refined sugar and preservatives. These pickles are very tangy from the tart apple cider vinegar and you can soften that with a bit of added maple syrup. This recipe makes a full jar of pickles and you can store it in the refrigerator for up to one month.
For this recipe, you will need:
24 oz Mason Jar
Small Pot
Cucumbers
Garlic: this has so many healthy benefits including being great for your immune system
Dill: this adds great flavor to the dish/use fresh herbs if you can but dries dill can work as well
Apple Cider Vinegar: you can substitute this with any mild vinegar like rice vinegar or use a small batch vinegar from your local natural grocery store or farmer’s market for a variety of flavors
SaltÂ
How to Store:
- Store in the refrigerator in a sealed jar (like a mason jar) for up to one month
Make Your Own Garlic Dill Pickles
Ingredients
- 3 small pickling cucumbers
- 2-3 garlic cloves, peeled, smashed, and minced
- 2 tbsp fresh dill (2 sprigs)
- 3/4 cup apple cider vinegar
- 1 cup water
- 1 1/2 tbsp kosher or sea salt
- 1 tbsp maple syrup (optional)
Instructions
- Trim the ends off the cumbers and cut cucumbers lengthwise and then lengthwise again to get quarters.
- Prep the garlic.
- In a small saucepan over low heat, add apple cider vinegar, water, and salt (and maple syrup if you choose to use this) and stir until the salt is fully dissolved. Remove from the stovetop and let cool.
- In a 24 oz glass jar, add cucumbers, dill, and garlic and once cooled, pour apple cider mixture over the pickles. Shake the jar and place in the refrigerator for 2-5 days.
- Remove from the refrigerator and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
