Best Ever Refrigerator Dills

When summer hits, I love to make these pickles! They're great on burgers or sandwiches.

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– 1 bunch fresh dill – 6 cloves garlic – ½ cup onion sliced – 2 carrots  – 2 quarts pickling cucumbers  – 4 ½ cups water – ⅝ cup white vinegar – 3 Tablespoons kosher salt – 1 ½ teaspoons peppercorns


Step 1

Soak and clean the pickles, making sure to remove any dirt or grit.

Step 2

Slice the pickles into spears. Trim off any stems or bruises.

Step 3

Stir the water, vinegar, and Kosher salt in a bowl to make the brine. Stir until the salt dissolves

Step 4

Place fresh dill and garlic cloves in the bottom of the mason jars.

Step 5

Put the vegetables in the jar, and carefully pour the brine on top. Place the lids on the jars, and refrigerate for 2 days before eating.