In honor of this beautiful spring day, it’s time to talk pickles! Pickles were always a favorite in my house growing up, but those were typically my Bubbie’s more traditional dill pickle recipe. I’ll always remember her pickles were fizzy and you could hear them fizzing once you bit into one. Just like listening to the ocean 😂 Anyway, these Refrigerator Garlic Pickles won’t sing to you, but they are oh so delicious!
This post is dedicated to my very good friend Alix, who is possibly pickles’ number 1 fan.
INGREDIENTS
Pickling Liquid
- 7 cups Water
- 2 1/2 cups White Vinegar
- 2 tbsp Sugar
- 2 tbsp Salt
Pickles
- 6 Cucumbers
- 5 Garlic Cloves
- 2 heads Fresh Dill
INSTRUCTIONS
Combine pickling liquid ingredients in a saucepan over high heat. Bring to a boil.
The sugar and salt will have dissolved into the mixture. Remove from heat and cool completely. If the mixture has not completely cooled when you use it, your pickles will become mushy.
Slice the cucumbers into spears.
Add cucumbers, garlic and dill into a large crock or airtight jar.
Pour the cooled pickling liquid into the crock. Now say goodnight and put the pickles in the fridge for 3 days.
Hello pickles! The pickles will last in the fridge for a week after they are done pickling.
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make. 
Refrigerator Garlic Pickles
Ingredients
Pickling Liquid
- 7 cups Water
- 2 1/2 cups White Vinegar
- 2 tbsp Sugar
- 2 tbsp Salt
Pickles
- 6 Cucumbers Kirby, English or Persian
- 5 Garlic Cloves
- 2 heads Fresh Dill
Instructions
- Combine pickling liquid ingredients in a saucepan over high heat. Bring to a boil (the sugar and salt will have dissolved into the mixture). Remove from heat and cool completely.
- Slice cucumbers into spears.
- Add cucumbers, garlic, and dill into a large crock or airtight jar.
- Pour cooled pickling liquid into the crock. Put in the fridge for 3 days.
- Enjoy!
