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
- 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
- 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.
6 calories, 0.1 g fat, 0.3 g protein, 1.1 g carbohydrate, 0.4 g fibre, 349 mg sodium