Easy Refrigerator Pickles |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 84 |
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My husband grows cucumbers, garlic and dill in the garden and eagerly waits for me to make these pickles. The recipe comes from my grandmother.—Angela Lienhard, Blossburg, Pennsylvania Ingredients:
14 pickling cucumbers |
40 fresh dill sprigs |
4 garlic cloves, sliced |
2 quarts water |
1 cup cider vinegar |
1/2 cup sugar |
1/3 cup salt |
1 teaspoon mixed pickling spices |
Directions:
1. Cut each cucumber lengthwise into six spears. In a large bowl, combine the cucumbers, dill and garlic; set aside.
2. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until sugar is dissolved. Pour over cucumber mixture; cool.
3. Transfer to jars if desired and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator for up to 2 weeks. Yield: 4-1/2 quarts.
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