Refrigerator Dill Pickles

Refrigerator Dill Pickles


3   quarts  water
1   quart white vinegar
1   cup pickling salt
4 – 5   lbs cucumbers
1 bunch fresh dill
1 head garlic

Combine water, vinegar, and salt.  Bring to a boil. Remove from heat and let cool. You can refrigerate overnight in glass or plastic jars.

Scrub cucumbers.  Put dill weed or flowerets and about 4-5 garlic cloves into each jar.  (you may like to add some hot peppers or banana peppers)  pack cucumbers into jar nice and tight, cover with the cold brine, secure lids and refrigerate for at least 1 week.

As you take out and devour pickles put new fresh cucumbers in your now empty jar and let stand a week and you now have more pickles so you can keep the cycle going for about 6 months.  This allows you to stretch your dill and garlic brine.

Thanks to Samantha Dale you can enjoy making your own!