Crunchy Refrigerator Garlic Dill Pickles
By
Susan Bickta
@souxie
3
I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
24
Prep:
10 Min
Cook:
30 Min
Method:
No-Cook or Other
Ingredients
-
12pickling cucumbers, washed and sliced lengthwise
-
1large sweet onion, sliced
-
1large bunch fresh dill, washed and chopped
-
2 clovegarlic, chopped
-
1 qtwater (4 cups)
-
1/2 qtapple cider vinegar (2 cups)
-
1/3 cpickling salt
-
2 Tbspsugar
-
1 tsppickling spice
-
1 tspalum
How to Make Crunchy Refrigerator Garlic Dill Pickles
- Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
- Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
- Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
- Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.
