Refrigerator Dill Pickles

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Serves 12 cups
Prep time
Cook Time

If you have an overabundance of cucumbers in the summer, why not make pickles! They need to sit for 3 days, but it’s worth it.

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  • 3 1/2 Cups
  • 1 1/4 Cup
    white vinegar
  • 1 Tablespoon
  • 1 Teaspoon
    sea salt
  • 4 Cups
    cucumber spears
  • 2
    cloves garlic (or more) sliced
  • 2
    heads fresh dill


  1. Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

  2. Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.


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