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, then rinse 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.
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