Pre-order your Easter Dinner
From juicy smoked ham and savoury sides to decadent desserts, there’s something for everyone to enjoy! Pre-order by April 5 and pick up on April 8.
REFRIGERATOR DILLS
Refrigerator pickles are easy to tackle because they don’t require processing. These crunchy dills can safely live in your fridge for up to two months.
Yield: Makes 1 gallon jar.
July 02, 2019
REFRIGERATOR DILLS
Ingredients
- 8 cups water
- 1 cup vinegar
- 1/4 cup pickling salt
- 6 - 7 lb pickling cucumbers (2 1/2 inches)
- 4 heads fresh dill
- 3 cloves garlic
- 2 tbsp mixed pickling spice
- 3 bay leaves
Directions
- To prepare pickling liquid, combine water, vinegar and salt in a nonreactive container. Stir to dissolve salt; set aside.
- Wash a 1 gallon (4 L) jar thoroughly with hot soapy water. Rinse jar with a solution of 1 tbsp chlorine bleach per quart of water; rinse with boiling water. Wash cucumbers thoroughly.
- Trim 1/8 inch off stem and blossom ends. Pierce cucumbers several times with a fork.
- Place dill, garlic, pickling spice and bay leaves in jar. Fill jar with cucumbers. Pour pickling liquid over cucumbers.
- Cover jar and refrigerate for 5 days before eating pickles. Store refrigerated for up to 2 months.
Nutritional analysis per 1/4 cup:
6 calories, 0.1 g fat, 0.3 g protein, 1.1 g carbohydrate, 0.4 g fibre, 349 mg sodium