Anna made these DELICIOUS pickles from a recipe our neighbor Jay gave her (yes, she put them in an empty jar from store-bought pickles). Our CSA members are starting to get cucumbers, and I highly recommend this recipe (especially considering that some of the cucumbers can be a bit bitter because of the heat).
2 lb (about 10) pickling cucumbers
2 cups water
2 cloves garlic, chopped
2 cups distilled white vinegar (I would use apple cider vinegar)
1 T coarse salt
1/2 cup sugar
1 T snipped fresh dill
In a large bowl, combine all ingredients. Cover and let stand at room temperature for one hour.
Fit cucumbers into 1 quart jars; pour in enough of vinegar mixture to cover cucumbers. Tighten lids and refrigerate at least 1 week before serving, to develop flavor.
2 thoughts on “Refrigerator Dill Pickles”
Actually, Amber, the pickles I made were from a different recipe I found on the internet because I had no dill. That recipe is here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1646440
Mmm, Anna, I want to try this. They look great.
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