How to Make Pickles - Refrigerator Pickles

Jan 16, 2007 by N-ER-GEE | 0 Comments| Share it:   

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Intro

How to Make Pickles - Refrigerator Pickles

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 30

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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.

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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.

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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.

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Step 4

Put another head of dill and another sliced clove of garlic at the top.

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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.

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Step 6

Remove the brine from heat and allow to cool before pouring on your pickles. Add alum to the jar.

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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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