Sunday, July 29, 2012


I have a pickle-loving daughter.  She would eat a whole jar in one sitting if we'd let her.  So she has been anxiously awaiting the growth of our pickling cucumbers.  Finally, they are ready to be picked and processed.  Here is a little tutorial on how we make our pickles.  We took a few recipes and adjusted them for what we had on hand.  

Dill Refrigerator Pickles

You need:

6 pickling cucumbers
fresh dill
3 garlic cloves
1 quart vinegar
2 1/2 TBL kosher salt
2 1/2 TBL sugar
pickling spices
3 quart-sized jars, sanitized


Pick and wash the cucumbers

Slice them into spears

Place in a bowl and cover with boiling water, let them sit for 3 hours

Drain the pickles, rinse, then drain again

Into each sanitized jar put 1 clove of minced garlic, 1 TBL pickling spices, several sprigs of fresh dill, and the cucumber spears

Boil together 6 cups of vinegar, salt and sugar.  Pour over the cucumbers, top off with remaining vinegar.  Secure lids, shake to distribute spices and refrigerate for 7-21 days before eating.  These last in the fridge for up to 2 months.  Enjoy!! 

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