REFRIGERATOR DILL PICKLES
MY NAME IS JESSICA & I AM A PICKLE ADDICT!
Whew, I feel better already!
I admit I love pickles, pickled anything really!
As a kid my mom would get me a gallon jar of pickles every year for Christmas!
When I was pregnant on my Birthday my Stepmom made me a Pickled relish tray instead of a birthday cake!
While I love canning, I hate the waiting part...so I would rather buy a jar of pickles so I can have them now.
This is why I love this recipe, it is easy and super fast!
Taste of Homes
Ingredients
* I like to add a pepper to mine to spice things up a bit!- 6 to 8 pounds pickling cucumbers
- 40 fresh dill sprigs
- 2 large onions, thinly sliced
- 5 garlic cloves, sliced
- 1 quart water
- 1 quart white vinegar
- 3/4 cup sugar
- 1/2 cup canning salt
Directions
- Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.
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