I recently cracked open a jar of homemade strawberry jelly and haven’t stopped fantasizing about making and canning jelly and jam this summer. This quickly led to binge-watching How To videos on YouTube to brush up on my technique since I haven’t canned anything since I was a kid, and a new pregnancy low when I segued from jelly making/canning videos, to pickle-making videos. Which I watched as I ate a bowl of pickles.
Needless to say, I’ve bookmarked the video tutorial that guided me through the process of making my own fresh garlic dill refrigerator pickles and am dying to test this technique out this summer. For safekeeping, here is the recipe that inspired me:
Garden-Fresh Garlic Dill Refrigerator Pickles
2 pounds Fresh Pickling Cucumbers
1 1/2 cups Apple Cider Vinegar (unfiltered)
1 1/2 cups Water
2 tablespoons Pink Himalayan Salt or Pickling Salt
Garlic Cloves, peeled (2 per jar)
Fresh Dill, large bunch
1/4 teaspoon Crushed Red Pepper
1 teaspoon Dill Seed
1/2 teaspoon Black Peppercorns
