How to Make Pickles - Refrigerator Pickles
Jan 16, 2007 by N-ER-GEE | 0 Comments| Share it:
Intro
How to Make Pickles - Refrigerator Pickles
Ingredients
- about 1/2 bushel Fresh pickling cucumbers (will make four gallons!)
- 3 to 4 cloves of fresh garlic
- 3 heads of fresh dill
- 2 cups distilled vinegar
- 8 cups water
- 1 cup kosher salt
- 2 teaspoons dried dill seed
- 1 teaspoon alum
Step 1
Equipment: Glass jar with lid stock pot or sauce pan measuring cups and spoons Wash the cucumbers thoroughly, removing stems and blossoms that may still be attached.
Step 2
Place a head of fresh dill and one sliced clove of garlic on the bottom of the jar. This jar is a 1/2 gallon mason jar. Pack cucumbers firmly but not tight into the jar.
Step 3
About halfway from the top of the jar, put another head of fresh dill and another sliced clove of garlic, then continue with cucumbers to the top.
Step 4
Step 5
In a stock pot or large sauce pan bring the vinegar, water, salt and dried dill seed to a boil. Simmer for 10 minutes covered.
Step 6
Remove the brine from heat and allow to cool before pouring on your pickles. Add alum to the jar.
Step 7
Firmly close up pickles with a lid and refrigerate. They will be ready to eat in about 6 weeks.
I made a 1/2 gallon of pickles. I try to wait until the holidays before eating any but I can't always hold out that long. These pickles are really garlicky which is exactly how I like them.
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