Monday, June 8, 2009

Refrigerator Dill Pickles

With our dill growing out of control and a gallon bag of leftover cucumbers from my brother Luke's graduation party, pickles were a perfect solution. These are really good pickles and I can't wait until we can pick our own cucumbers and make more pickles.

dill & pickles

Refrigerator Dill Pickles


For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt

minced garlic
fresh dill
cucumbers, cut into spears


Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating

Source: Annie's Eats

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