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Refrigerator Dill Pickles

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Thursday, 16 September 2010 09:53
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Makes about 3-4 quarts.

Ingredients:

  • 4 pounds pickling cucumbers
  • 6-8 garlic cloves sliced
  • 1/2 cup chopped fresh dill

Brine:

  • 4 cups white vinegar
  • 2 cups water
  • 6 tablespoons kosher or pickling salt
  • 1/2 cup sugar
  • 5 tablespoons pickling spice
  • 2 tablespoons mustard seeds
  • 2 tablespoons black peppercorns
  • 1 tablespoon dill seed

Instructions:

  • Combine the vinegar, water, salt, sugar, pickling spice, mustard seeds, dill seed, and peppercorns in the saucepan and bring to a boil over high heat.
  • Remove from the heat and allow to cool until just slightly warmer than room temperature.
  • Slice the cucumbers into 1/2-inch thick rounds. Divide them evenly between the jars. Add the garlic and dill, dividing evenly between the jars.
  • Pour the brine into the jars making sure to cover the ingredients. Cool to room temperature and cover with lids.
  • Store in the refrigerator, allowing the pickles to marinate for a week, then serve.

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