Friday, July 27, 2012

Refrigerator Dill Pickles

The other day the Farmer's Market had pickling cucumbers and fresh dill available and I just couldn't resist, I ended up buying 4 pounds of cucumbers and a couple bunches of dill.  I found several recipes that I had used in the past and adapted a little from all of them to make these refrigerator dills. They were ready to eat about 2-3 days later. This recipe made 6 quarts of crunchy, delicious pickles!

What you need:
  • Jars, I used Quart size
  • 4 pounds pickling cucumbers or you can use regular cucumbers if that's what you have
  • fresh dill, I used about 3 heads per jar(2 on bottom and 1 on top)
  • fresh garlic, I used one clove in each jar
  • one large onion sliced
  • 1 Tablespoon of sugar per quart jar
For the brine:
  • 12 cups water
  • 5 cups white vinegar
  • 1 cup salt, I used sea salt but you can use pickling salt also
Bring brine to a boil.

In each quart jar:
add 1 slice of onion, 1 clove of garlic and 2 sprigs of dill on the bottom, then put in the sliced cucumbers(I cut the ends off then sliced them the long way) and added another sprig of dill on top. Add 1 Tablespoon of sugar on top before pouring the hot brine over. (I used a funnel, be careful it is very hot) Put on lids and bands, let cool and then refrigerate (unless you are canning them, then they will keep longer).  If you aren't canning, they can be kept in the fridge up to 3 months. Once opened use within about 7 days.  I made 6 quarts but I packed my cucumbers pretty loosely in the jars and I did have some brine left over.

~Simply Angie

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