Refrigerator Pickles
Posted: Fri Mar 27, 2009 11:06 pm
Refrigerator Pickles
Ingredients:
Fresh pickling cucumbers (about 1/2 bushel will make four gallons!)
3 to 4 cloves of fresh garlic
3 heads of fresh dill
Brine (recipe makes enough for one gallon)
2 cups distilled vinegar
8 cups water
1 cup kosher salt
2 teaspoons dried dill seed
1 teaspoon alum
Equipment: Glass jar with lid, stock pot or sauce pan, measuring cups and spoons
Preparation:
Wash the cucumbers thoroughly, removing stems and blossoms that may still be attached.
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. 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. Put another head of dill and another sliced clove of garlic at the top.
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.
Remove the brine from heat and allow to cool before pouring on your pickles. Add alum to the jar. Firmly close up pickles with a lid and refrigerate. They will be ready to eat in about 6 weeks.
Ingredients:
Fresh pickling cucumbers (about 1/2 bushel will make four gallons!)
3 to 4 cloves of fresh garlic
3 heads of fresh dill
Brine (recipe makes enough for one gallon)
2 cups distilled vinegar
8 cups water
1 cup kosher salt
2 teaspoons dried dill seed
1 teaspoon alum
Equipment: Glass jar with lid, stock pot or sauce pan, measuring cups and spoons
Preparation:
Wash the cucumbers thoroughly, removing stems and blossoms that may still be attached.
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. 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. Put another head of dill and another sliced clove of garlic at the top.
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.
Remove the brine from heat and allow to cool before pouring on your pickles. Add alum to the jar. Firmly close up pickles with a lid and refrigerate. They will be ready to eat in about 6 weeks.