glenda's "refrigerator pickles"

Name: Glenda's "Refrigerator Pickles"
Ingredients: 1 pound(s) medium pickling cucumbers; 6 clove(s) garlic (whole cloves); 1/2 teaspoon(s) black peppercorns; 1/2 teaspoon(s) whole mustard seed; 1 - top of fresh dill weed; 1 - whole dried bay leaf; 3 or 4 - hot peppers (optional for a spicy flavor); 2/3 cup(s) light brown sugar; 6 1/2 tablespoon(s) white distilled vinegar; 6 1/2 tablespoon(s) white-wine vinegar; 3/4 cup(s) water

(2 RATINGS)

172 Pinches 2 Photos

Straws Kitchen(*o *)

somewhere, AR

Updated on Sep 10, 2011

These pickles will keep up to 3 months in the refrigerator. Container size: 2 - quart container or jar with a lid. Servings: about 2 quarts. FULL OF HEARTWARMING RECIPES LOVE, LAUGHTER & FRIENDS ALWAYS WELCOME. Easy to follow directions with great tasting results, Glenda

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yield about 2 quarts

Ingredients

1 pound medium pickling cucumbers
6 cloves garlic (whole cloves)
1/2 teaspoon black peppercorns
1/2 teaspoon whole mustard seed
1 - top of fresh dill weed
1 - whole dried bay leaf
3 or 4 - hot peppers (optional for a spicy flavor)
2/3 cup light brown sugar
6 1/2 tablespoons white distilled vinegar
6 1/2 tablespoons white-wine vinegar
3/4 cup water

How To Make glenda's "refrigerator pickles"

Step 1

Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, bay leaf and hot peppers.

Step 2

Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine.
Step 3

For the fullest robust flavor, wait 24 hours before serving pickles....enjoy!!!
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