refrigerator dill pickles

Name: REFRIGERATOR DILL PICKLES
Prep time: 15 min
Cook time: 5 min
Yield: 10
Ingredients: 6 cup(s) water; 2 cup(s) vinegar; 2 cup(s) canning salt; 1/2 teaspoon(s) alum (optional); 1 - large bunch fresh dill weed (about 1/4 lb); 1 - large onion - chopped; 2 - whole cloves; 2 teaspoon(s) minced garlic; 4-5 pound(s) small cucumbers

(1 RATING)

161 Pinches

Linda P

Cincinnati, OH

Updated on Dec 23, 2009

No canning!

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prep time 15 Min

cook time 5 Min

method ---

yield 10-15 serving(s)

Ingredients

6 cups water
2 cups vinegar
2 cups canning salt
1/2 teaspoon alum (optional)
1 - large bunch fresh dill weed (about 1/4 lb)
1 - large onion - chopped
2 - whole cloves
2 teaspoons minced garlic
4-5 pounds small cucumbers

How To Make refrigerator dill pickles

Step 1

Bring first 4 ingredients for the pickling solution to a boil. Wash about 4-5 lbs. small cucumbers (enough fresh pickling cucumbers to fill a 1 gallon jar.) Layer whole, unpeeled cucumbers, onion, cloves and garlic and dill. Pour pickling solution over the top, let set on counter for 3 or 4 hours. Refrigerate, ready to eat in 2 to 4 days.
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