Vinegar Free Refrigerator Pickles
Quick, easy, no-cook pickle recipe
Ingredients
- 2 Cups Water
- 1 Cup Lemon Juice
- 1/4 Cup Canning or Kosher Salt
- 2 Cloves Garlic
- 2 Thick slices Onion or equivalent thinly sliced
- 2 T Dill weed or seed, or 1 Head Dill
- 8 Cups Sliced or Speared Cucumbers
Instructions
- Add one clove garlic (or more to taste) and one thick onion slice to bottom of jar. Add dill.
- Combine liquids and salt.
- Pack jars with prepared cucumbers.
- Pour liquid to tops of jars, cover, and refrigerate for 24 hours for best flavor.
- Store in refrigerator up to a week or so.