Friday, August 3, 2012

Refrigerator Dill Pickles

Our friends went out of town and they let us pick out of their garden while they were gone. We had more tomatoes and cucumbers than we knew what to do with, so we got a little creative. We decided to make refrigerator dill pickles-yumm.

Step 1:
Clean cucumbers and slice into spears

Step 2: Place the spears in the bowl along with the onions, dill, and garlic; set aside

Step 3: Combine remaining ingredients (water, vinegar, sugar, and salt) in a large pot and bring to a boil until salt is dissolved

Step 4:  Place cucumbers in jars and pour boiling mixture over cucumber mix, cool.
(sorry the picture is sideways, blogger won't let me change it). Cover tightly and refrigerate for atleast 24hours. Store in refrigerator for up to 2 months. Yield: 100 pickle spears

Step 5: EAT UP :D

6-8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
 1/2 cup canning salt