Will's Refrigerator Dill Pickles
Featured Pinch Tips Video
- 6-8 lb
- 2 large
- 5 clove
- 40 sprig(s)
- fresh dill
- 2 Tbsp
- dill weed or dill seed
- 1 qt
- 1 qt
- white vinegar
- 3/4 c
- 1/2 c
- pickling salt
1Slice onions and garlic thinly, set aside for about 10 minutes to release their curative powers.
2Cut cucumbers into 1/4s.
****I peeled and sliced mine, as we like them better that way, than spears.
***I also scooped the seeds out. My cucumbers were really the eating kind, not the pickling kind and the seeds were huge!
3Combine the cucumbers, garlic and onions in a large bowl or pot. Set aside.
***You may use EITHER the fresh or dried dill, but not both.
***I use a combo of the dried dill weed and dried dill seed.
4***I use Nursery (baby) Water it is better for pickling than our city water.
In a large pot combine the water, vinegar, sugar and pickling salt. Bring to a boil.
5Pour the brine over the cucumber mixture.
Cool, and refrigerate.
6These will keep in the frige for 2 months. I divided mine up into qts and pints....I got a total of 6 qts. So it will yield approx 1.5 gal of pickles.
7My niece and her grandkids are eating these by the gal....they love them and they are not too bitey for the little ones. My brother-in-law keeps asking when he can get more.......This is a winner!