Saturday, June 30, 2012

Refrigerator Garlic Dill Pickles

Take advantage of local produce, especially during the summer! These wonderful refrigerator dill pickles are so refreshing! Another great way to control what goes into your diet.

  • 3-4 small pickling cucumbers, quartered into spears
  • 1/8-1/4 sweet or Vidalia onion, thinly sliced, depending on how strong you want the onion flavor
  • 2-3 cloves of garlic, mashed
  • 1 tsp salt
  • 1 tsp dill seed
  • 1 tsp whole black peppercorns
  • 1 bay leaf
  • 2 tbsp white sugar
  • 3/4 cup distilled white vinegar
  • 3/4 cup hot water
  1. Pack speared cucumbers in a quart, wide-mouth Ball/Mason jar.
  2. Put onion slices, garlic and bay leaf on top and in between spears.
  3. In a bowl combine remaining ingredients and mix until sugar and salt dissolve. Pour over cucumbers.
  4. Close jar tightly and put in refrigerator for at least 24 hours. 
  5. Eat and enjoy!
  • Suggestion for multiple jars: repeat step 3 separately for each jar to get a more uniform flavor in jar.
  • Note: Pickles are good for at least 1 week (the expire when they lose crispness or start to smell different)
Courtesy of my friend Caitlin

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