Dill Refrigerator Pickles
1 1/4 cup white distilled vinegar
2 cups very cold water
3 Tbls. Kosher Salt
2 Tbls Sugar
6 garlic cloves, smashed
1 1/2 cups of dill sprigs
2 lbs Kirby, English or Japanese cucumbers, washed and sliced into 1/4 inch thick slices.
Divide the garlic, dill, and sliced cukes between two large mason jars, cukes should be packed tight.
Warm the vinegar on the stove, just enough to disolve the sugar and salt,add salt and sugar, stirring until dissolved, remove from heat.
Add the cold water to the vinegar mixture and mix.
Pour the liquid between the two mason jars, if you have room, add more cold water to top off.
Place lids on jars, and refrigerate for at least three days, giving the jars a gentle shake daily. Will last in fridge for weeks, but will start to lose crunch after 2 weeks.
2 cups very cold water
3 Tbls. Kosher Salt
2 Tbls Sugar
6 garlic cloves, smashed
1 1/2 cups of dill sprigs
2 lbs Kirby, English or Japanese cucumbers, washed and sliced into 1/4 inch thick slices.
Divide the garlic, dill, and sliced cukes between two large mason jars, cukes should be packed tight.
Warm the vinegar on the stove, just enough to disolve the sugar and salt,add salt and sugar, stirring until dissolved, remove from heat.
Add the cold water to the vinegar mixture and mix.
Pour the liquid between the two mason jars, if you have room, add more cold water to top off.
Place lids on jars, and refrigerate for at least three days, giving the jars a gentle shake daily. Will last in fridge for weeks, but will start to lose crunch after 2 weeks.
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