Start by washing the pickling cucumbers thoroughly. You want them clean and ready for slicing. Depending on your preference, you can slice them lengthwise or into rounds to fit into your jars. I usually prefer thicker slices for a heartier crunch.
Prepare your jars. You’ll need two 16-ounce mason jars for this recipe. Make sure they are clean and dry, as this prevents any unwanted bacteria from affecting your pickles.
Place the sliced cucumbers neatly into the jars, ensuring they are packed but not too tight. You want the brine to cover them entirely.
Next, add the fresh dill to each jar, distributing evenly. This herb is essential for that classic pickle flavor.
In a mixing bowl, combine the water, vinegar, pickling spices, sugar, and salt. Stir until the sugar and salt dissolve completely, creating a flavorful brine.
Pour the brine over the cucumbers in the jars, making sure it covers them completely. Leave a little space at the top of the jar so the brine can bubble without overflowing.
Finally, add a whole garlic clove to each jar, sealing in that wonderful flavor. Tightly screw the lids onto the jars.
Now, place the jars in the refrigerator. Allow the pickles to marinate for at least 24 hours before tasting. The longer they sit, the more flavor they absorb.
After the waiting period, your Refrigerator Pickles are ready to enjoy! They can be stored in the fridge for up to a month, but they likely won’t last that long!
Enjoy your crunchy, tangy pickles as a side dish, snack, or topping!
