Refrigerator Dill Pickles
Ingredient amounts listed per Quart:
6-15 Fresh Cucumbers (Sliced, chunked or whole)
4 Cloves Fresh Garlic, Chopped
2 Cups White Vinegar
2 Cups Water
1 large bunch Fresh Dill
1 T. Yellow Mustard Seeds
1 t. Pickling Salt or any salt with NO iodine
2 Dried Red Peppers (optional--mostly just for looks)
-Heat vinegar, water and salt in a saucepan on stove to boiling.
-Slice cucumbers however you desire.
Layer into Jars:
Garlic, Mustard Seeds, Dried Pepper if using, half of Dill bunch, cucumbers, rest of dill.
Ladle boiling vinegar/water mixture over cucumbers to fill jar. Put on lid and refrigerate for 3 weeks before using--this infuses the flavor. These will keep for months and months in the fridge!
6-15 Fresh Cucumbers (Sliced, chunked or whole)
4 Cloves Fresh Garlic, Chopped
2 Cups White Vinegar
2 Cups Water
1 large bunch Fresh Dill
1 T. Yellow Mustard Seeds
1 t. Pickling Salt or any salt with NO iodine
2 Dried Red Peppers (optional--mostly just for looks)
-Heat vinegar, water and salt in a saucepan on stove to boiling.
-Slice cucumbers however you desire.
Layer into Jars:
Garlic, Mustard Seeds, Dried Pepper if using, half of Dill bunch, cucumbers, rest of dill.
Ladle boiling vinegar/water mixture over cucumbers to fill jar. Put on lid and refrigerate for 3 weeks before using--this infuses the flavor. These will keep for months and months in the fridge!