Easy refrigerated Dill Pickles

Ingredients

• 4 Cucumbers (medium, firm, washed and dried)
• 3 Garlic Cloves (peeled, whole)
• 4 sprigs Fresh Dill (washed, stems removed)
• 0.5 cup White Distilled Vinegar (unflavored)

Instructions

1. Trim the cucumber ends

   Using the chef's knife, cut off the blossom and stem ends of each cucumber to create a clean, uniform shape.

   Time: PT2M

2. Slice cucumbers with mandolin

   Set the mandolin to a thin‑slice setting (about 1/8 inch) and run each cucumber lengthwise over the blade, collecting the slices on a clean plate.

   Time: PT5M

3. Pack cucumber slices into jars

   Tightly but gently press the cucumber slices into the clean Mason jars, leaving about ½ inch of headspace at the top.

   Time: PT3M

4. Add garlic

   Place the peeled garlic cloves on top of the cucumber slices in each jar.

   Time: PT1M

5. Add fresh dill

   Tuck the dill sprigs into the jars, distributing them evenly among the jars.

   Time: PT1M

6. Add vinegar

   Pour ½ cup of white distilled vinegar over the contents of each jar, allowing it to settle around the vegetables.

   Time: PT1M

7. Seal and shake

   Close each jar with its lid, give it a gentle shake to distribute the vinegar, then set the jars upright in the refrigerator.

   Time: PT2M

8. Refrigerate to develop flavor

   Let the jars sit in the fridge for at least 48 hours. By the next day the cucumbers will have released water, mixing with the vinegar to create a brine.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

15

Protein

0.3 g

Carbohydrates

3 g

Fat

0 g

Fiber

0.5 g