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Refrigerator Dill Pickles

Ingredients

15 small cucumbers
40 sprigs of fresh dill
2 large onions, thinly sliced
5 cloves of garlic, thinly sliced
1 quart of white vinegar
1 cup of canning salt
1 quart of water

Instructions

Cut each cucumber lengthwise into four sections and place in a large, heat-proof glass bowl. Add the dill sprigs, onion and garlic slices to the bowl and set aside.

In a large sauce pan, combine the remaining ingredients and bring them to a boil. Cook and stir only until the canning salt is completely dissolved.

Pour the boiling liquid mixture over the cucumber mixture and allow to cool. Once all the ingredients have cooled, cover the bowl tightly and refrigerate for 24 hours.

Eating And Storage

After 24 hours, the refrigerator dill pickles are ready to eat. They can be stored in smaller, lidded containers for convenience or sharing, and will keep for up to three months in the refrigerator.

The homemade refrigerator dill pickles are delicious as is, can be chopped and added to favorite salad recipes, or battered and deep fried.

These refrigerator dill pickles turn out crisp and crunchy, ready to eat in 24 hours


MY NOTES
jan's canning