Easy Refrigerator Garlic Dill Pickles

​Today's fun kitchen project was homemade pickles!! 🥒 This recipe makes a 1/2 gallon so you can definitely cut it in half or even thirds!

INGREDIENTS:

• 4 cups water
• 1/2 cup white vinegar
• 1/4 cup @redmondrealsalt
• 1 Tbsp black peppercorns
• 1 head garlic, peeled (I was out so I used 1/2 cup minced garlic)
• 12 large sprigs fresh dill or 2 Tbsp dried
• 3 bay leaves
• 3 large English cucumbers, sliced into rounds or spears

DIRECTIONS:
1) Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a 1/2 gallon jar — or divide the mixture evenly between two quart jars — and stir to combine.
2) Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake well to combine.
3) Refrigerate ideally for 24-48 hours before eating, although you can totally eat before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 month. 🤙