Refridgerator Dill Pickles
  • 1 tsp mustard seed
  • 2 tsp dill seed
  • ½ tsp red pepper flakes
  • 2 tbsp sea salt or non-iodized salt
  • 8-10 sprigs fresh dill
  • 6 cloves garlic
  • 6 mini cucumbers, 3 whole, 3 halved
  • equal parts water and white vinegar
  1. Split the mustard seed, dill seed, red pepper flakes salt, garlic cloves and dill sprigs into 2 large mason jars
  2. Put 3 cucumbers in each jar (some whole and some halved in each)
  3. Fill jars with equal parts water and vinegar, make sure cucumbers are fully submerged
  4. Put lids on the jars and store in the refrigerator for 2 weeks
  5. After 2 weeks, enjoy at your leisure
Recipe by Chocolate Covered Cheetah at