Dill & Garlic Refrigerator Pickles by the Bucket-Full
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- Ready In:
- 3 quarts water
- 1 quart white distilled vinegar
- 1 cup canning salt
- 1⁄2 cup sugar
- garlic clove, to taste. I use 4-8 cloves
- fresh dill, to taste. (at least 2-3 sprigs per bucket)
- onion, to taste. (I recommend 1 large per bucket)
- 16 cups pickling cucumbers, sliced into spears if using larger cucumbers
- 1 1⁄4 teaspoons alum
- Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
- In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
- Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
- Poor hot brine over the cucumbers.
- Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.
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I've made these every year for the last 4-5 years and I don't even want to find a different recipe. These are perfectly crunchy, I'm not even interested in finding a recipe that may or may not be better. I've been adding sliced hot cheyenne peppers, carrots, cauliflower and onions to the batch and they're all amazing. The comment says they'll last for months but I use 4 qt food grade containers and they last in the fridge for well over a year in the fridge, we pull out a plateful every so often to snack on. Thanks so much for the recipe
It's extremely unlikely that one would consume enough alum in these pickles to cause harm. Alum is approved by the U.S. Food and Drug Administration as a food additive. It is unhealthful to humans in quantities greater than an ounce. There's only 1 1/4 teaspoons called for in this recipe that makes two entire buckets.