Refrigerator Dill Pickles |
Author: Jackie @ Blessings Overflowing
- 14-16 Pickling Cucumbers
- 3 Cups White Vinegar
- 12 Garlic Cloves
- 6 Dill Heads
- 3 Peppercorns
- ¼-1/3 Cup Pickling Salt
- 3 Cups Water
- Wash the cucumbers.
- Cut the ends off and discard them.
- Cut the cucumbers in half and then into spears (approx. 12+ spears).
- Peel and roughly chop the 12 cloves of garlic.
- In a clean 1 gallon jar add 2 heads of dill, some of the garlic, and a peppercorn.
- Add cucumber spears until the bottom half of the jar is full.
- Add more garlic, dill, and a peppercorn and then more cucumber spears.
- Finish with a layer of dill, garlic, and a peppercorn.
- In a saucepan combine the water, vinegar and salt.
- Bring it just to a boil.
- Allow the liquid to cool slightly before adding it to the jar.
- Put the lid on the jar and stick it in the refrigerator.
- In 3-4 weeks the pickles will be ready to eat.
Recipe by Blessings Overflowing at http://www.blessingsoverflowing.com/my-garden-this-week-refrigerator-pickles/
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