Dill refrigerator pickles
Pro tip:
Finely chop the dill vs putting springs in to get a little dill on each pickle when you use it!
I have always been a refrigerator pickle girl, but since opening my Swedish hot dog pop up one year ago, I have truly perfected my pickle recipe. Before you add the fresh dill this recipe can be used to pickle anything your heart desires! It’s so nice to have fresh pickles in the fridge - it’s also so much cheaper than store bought. Hope you give it a try!
Ingredients - Makes 8 cups (64 oz) pickling liquid or enough for 2 english cucumbers
3 cup water
2 cup vinegar
3 tbs sea salt
1 tbs sugar
2 tsp mustard seed
4 smashed garlic cloves
1 bunch dill finely chopped, dividing 2 tbs of fresh chopped dill into each container
Instructions:
Mix everything but the fresh dill in a saucepan and cook over medium heat until hot. Turn off heat and stir with a whisk for 1-2 minutes to help the sugar and salt dissolve in the hot liquid.
Let cool completely to room temperature or around 70 degrees. Add cucumbers and fresh dill and refrigerate overnight.
Stores in the fridge for up to 3 weeks.
Visit my Instagram page for a video on how I made this!
Hope you enjoy 🍓
Amelia
