Refigerator pickles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 1 | quart | White vinegar |
| 1 | cup | Pickling salt |
| 5 | pounds | Cucumbers |
| 1 | bunch | Fresh dill |
| 1 | Head garlic | |
Directions
Combine water, vinegar and salt. bring to a boil. Remove from the heat and refrigerate overnite in glass or plastic jars. Next day, scrub cucumbers.
Put some dill flowers and at least 5 peeled garlic cloves into each canning jar. ( I like to add peppercorns too). Pack cucumbers into jars nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days.
As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going.
NOTES : These need to stay in the fridge, but they're crispy and delicious! Play around with the recipe, adding your favorite spices and herbs.
Posted to MC-Recipe Digest V1 #666 by Raymond <r1706@...> on Jul 11, 1997
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