Garlic Chive & Dill Refrigerator Pickles

Garlic Chive & Dill Refrigerator Pickles

Ingredients

For the brine:

• 2 1/4 L water

• 2 1/4 L 5% white vinegar

• 1 tbsp sugar

• 1 tbsp coarse salt

Or, if the sizes of jars you have differ; 1:1 ratio of water to vinegar, plus 1 tablespoon sugar, and 1 tablespoon coarse salt

For the sterilized jars:

• Fresh cucumbers, sliced into rounds

• Fresh garlic chives

• Fresh dill sprigs

• Garlic cloves, peeled

• Whole black peppercorns

1. Prepare the Cucumbers Wash the cucumbers thoroughly and slice them into even rounds.
   

2. Add the Bottom Seasoning Layer In each sanitized jar, place a portion of fresh dill, garlic chives, peeled garlic cloves and whole black peppercorns.
   

3. Pack the Cucumbers Fill each jar firmly with the sliced cucumbers, packing them closely together without crushing them. Leave enough room at the top for the second layer of herbs and seasonings.
   

4. Add the Top Seasoning Layer Place another portion of fresh dill, garlic chives, garlic cloves and whole black peppercorns over the cucumbers.
   

5. Prepare the Brine Combine the water, vinegar, sugar, and salt in a large pot. Heat while stirring until the sugar and salt have completely dissolved.
   

6. Cool the Brine Remove the brine from the heat and allow it to cool completely before adding it to the jars.
   

7. Fill the Jars Pour the cooled brine into each jar until the cucumbers, garlic and herbs are completely submerged. Gently tap the jars to release any trapped air pockets.
   

8. Seal and Refrigerate Secure the flip-top lids and immediately place the jars in the refrigerator.
   

9. Let the Pickles Develop Refrigerate for at least 24 hours before eating. For a stronger garlic, dill and garlic-chive flavour, allow them to pickle for 2 to 3 days before opening.