Refrigerator Dill Pickles
- Reviews 2
Ready In: 40 mins
Serves: 60
Yields: 60 spears
Ingredients
- 15 small pickling cucumbers, scrubbed
- 40 sprigs fresh dill
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart distilled white vinegar
- 1 cup canning salt (see description above)
Directions
- Cut each cucumber lengthwise into 4 spears.
- In a large heatproof , nonreactive bowl, combine cucumbers, dill, onion slices, and garlic; set aside.
- In a Dutch oven, combine remaining ingredients. Bring to a boil. Boil, stirring, just until salt is dissolved. Pour over cucumber mixture and allow to cool.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.
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