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Refrigerator Dill Pickles

January 1, 2009  |  recipes
  • 1 qt Small, fresh cucumbers
  • 4 Heads fresh dill
  • 2 Garlic cloves
  • 1/2 cup Cider vinegar
  • 1 1/2 cup Water
  • 2 tb salt (non-iodized or Kosher)

Combine vinegar, water and salt, and bring to boil. Meanwhile, trim off stem and blossom ends from cucumbers, wash well. Pierce the cucumbers lightly with a fork. Place dill heads and peeled garlic in jar(s), and pack in the cucumbers. Pour boiling vinegar mixture (brine) over the cucumbers to cover. Wipe jar rims and seal, refrigerate. Allow 1-2 weeks for pickles to cure before using; use within 2 months.