Refrigerator Pickles
Ingredients
2 heatproof quart glass jars with 2 part lids | ||
10 pickling cucumbers | ||
4 large sprigs fresh dill | ||
4 large cloves garlic, sliced | ||
1/2 small onion, thinly sliced | ||
2 bay leaves | ||
10 allspice berries | ||
1 tsp mustard seeds | ||
1 and 1/3 cups white vinegar | ||
1 and 1/3 cups water | ||
1 tsp kosher salt | ||
2 tbs granulated sugar |
Directions:
- Wash the jars and lids in hot, soapy water, thenĀ rinseĀ in hot water.
- Wash cucumbers, slice into spears and pack tightly into jars.
- Divide dill, garlic, onions, bay leaves, allspice and mustard seeds between jars and tuck into spaces between cucumbers.
- In a medium sauce pan, combine remaining ingredients, bring to a boil and stir to dissolve solids.
- Pour hot liquid into jars to cover cucumbers.
- Cap jars tightly and allow to cool at room temperature, then place jars in the refrigerator.
- Serve after 1 week or continue to store in the refrigerator for up to 1 month.
No Comments