Refrigerator Dill Pickles |
|
 |
Prep Time: 30 Minutes Cook Time: 43200 Minutes |
Ready In: 43230 Minutes Servings: 4 |
|
I love dill pickles and these are the most flavorful and crisp pickles I've ever tasted! This recipe comes from my best friend's mother. Eliza and her sisters made these pickles year after year... I can see why. (I make one entire jar of pickled onions - they are great in relish trays!) Ingredients:
2 quarts water |
1 quart vinegar |
7/8 cup salt |
1 teaspoon alum |
4 quarts cucumbers (smaller are better) |
fresh onion, sliced |
dill weed, to taste |
garlic, to taste |
Directions:
1. Boil water, vinegar, salt and alum for 2 minutes and cool.
2. Clean and pack cucumbers with onion, dill and garlic.
3. Pour juice over all and refrigerate at least one month before eating.
4. This recipe will make 3 quarts of liquid.
5. Left over liquid can be stored in the refrigerator until you are ready to can more.
6. (Quantities listed are variable - depending on how many cucumbers you want to can).
|
|