Easy Refrigerated Pickles How-To

Quick and easy homemade dill pickles go from the garden to the table in just a few days.

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In my constant quest to be more domestic, I decided I wanted to try to make refrigerator pickles.

My aunt shared her super-easy recipe. The first step is to add 2 quarts water and 1 quart apple cider vinegar to a large pot.

add water and vinegar into a pot
Next, add the pickling salt (which can be found in the canning aisle of your local store) and brown sugar. adding salt and brown sugar
While the mixture on the stove is coming to a boil, wash up your baby cucumbers. These are known as pickling cucumbers at the store or local farmers' market. rinsing pickles
Slice the cucumbers lengthwise and put in a large container. You want to make sure your container has a lid, so I used a gallon ice cream bucket. Just a head's up...you want to use a container that you don't mind smelling like dill. slice the pickles
Then it is time to smash and slice your garlic cloves. Also, cut up your fresh dill. It can be left in stalks and doesn’t need to be chopped up small. Add both to the bucket of cucumbers. crushing garlic and cutting dill head
Pour the boiling mixture over your bucket of cucumbers, dill, garlic and alum. You will want it to cool for about 30 minutes before you put the cover on and refrigerate. pouring mixture over pickles and the final pickles
Place in the refrigerator and let marinate for about 2 days. You can then separate into smaller containers and give to friends and family…or keep them for yourself! They only keep in the fridge for about 2 weeks, so you’ll want to eat ’em up quickly!
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