Refrigerator Dill Pickles

Cucumbers with the blossom end cut off and the cut to your desired shape

Fresh dill

Grape leaves (or oak, raspberry or blackberry leaves or a tiny pinch of calcium chloride aka “pickle crisp”)

2 smashed cloves of garlic

Large Pinch of salt about ½ teaspoonful

Small pinch of Mustard Seeds ¼ teaspoonful

1 tsp honey per jar

½ white vinegar and ½ water (about ¾ cup total mixture for each pint or ½ liter jar)

Cut cucumbers to your desired shape.
Add cucumbers, fresh dill, grape leaves, smashed garlic, salt, and mustard seeds to pint or ½ liter jars.
Fill remaining space in jars with ½ white vinegar and ½ water. Top with honey.
Store these in your refrigerator for a few months.
Allow 2 days to marinate before eating.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

Cuisine🇺🇸American

Occasions📆Everyday🥫Preserving

Season☀️Summer

DifficultyEasy ⏰