Easy Refrigerator Pickles
Prep: 45 Minutes + Chilling
Yield: 4 Quarts
14 Pickling Cucumbers
40 Fresh Dill Springs
4 Garlic Cloves, Sliced
2 Quarts Water
1 Cup Cider Vinegar
Cup Sugar
1/3 Cup Salt
1 Teaspoon Mixed Pickling Spices
- Cut each cucumber lengthwise into six spears. In a large bowl, combine the cucumbers, dill and garlic; set aside.
- In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool.
- Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator for up to 2 weeks.
Recipe & Photo Credit: Taste of Home
I totally cheated. Cut up a cucumber and tossed it in the pickle juice from the last jar we bought. Put it in the fridge and a week later….Pickles! Was simple, fast and easy to do.
These look so yummy! I would love to try them & my daughter loves pickles! & I love Lynettes short cut idea too!