These delicious pickles are quick and easy to make. The only difference is that the finished pickles need to be stored in the fridge after making as opposed to being stored in the pantry.
- 10 cloves garlic, peeled
- 2 cups white vinegar
- 2 tablespoons kosher salt
- several sprigs fresh dill (about 1 cup, stems attached)
- 4 tsp pickling spice
- Desired vegetables (I used all cucumbers, but green beans, asparagus, young carrots, raddish, sweet peppers, etc. work well)
- In a medium saucepan, bring 4 cups water to a boil, reduce heat to a simmer, and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat, and bring to a boil, stirring until the salt dissolves. Remove from heat.
- Evenly divide the dill among 2 1-quart canning jars. Divide the pickling spice among the jars as well. Using tongs, remove the garlic from the brine and place 5 cloves in each jar. Pack each jar with desired vegetables (I used about 2 pounds of cucumbers) until each jar is tightly stuffed.
- Bring the brine back to a boil and pour over the veggies to cover completely. Allow to cool, then place the lids on the jars and refrigerate. Keep these in the fridge for up to 3 months.
- Serves 8 cups
For step-by-step instructions for this recipe and more, visit Heather Likes Food.