Homemade Refrigerator Dill Pickles

Happy Monday, Friends! Today I'm sharing a tasty recipe you can whip up in no time--no canning required! In fact, I promise these refrigerator pickles are so crisp and delicious, you'll never want store-bought again...

Last month, I shared a beginners guide to hydroponic gardening. It has grown so much that I decided to use my fresh dill to make homemade pickles.

Here's what you'll need:

Pickling cucumbers ("Bumpy" are best!)

(One bag of pickling cucumbers makes several jars.) 

Garlic gloves* Fresh dill

Clean jars*Label (optional)

Cooled brine: 

1 1/4 cups white vinegar

3 cups water

1 tablespoon salt* 1 tablespoon sugar

Ready to make your own? Start by heating the brine ingredients on the stove until the sugar and salt are dissolved. Allow to cool completely. 

Next: While the brine is cooling, cut the cucumbers into thick slices and bruise garlic cloves. Then: Fill the jars halfway with cucumbers, add dill and garlic, and top off with more cucumbers. {TIP: This is the perfect time to recycle food jars as the pickles are refrigerated--not canned.} 

Last: Once the brine is room temperature, fill the jars, cover with a lid and refrigerate. Optional: Add a cute label to record the date--also fun for gift giving! 

Refrigerate for two days before eating and enjoy! 

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Wonderful Wednesday