Thursday, July 15, 2010

Refrigerator Pickles

Are you a pickle fan? My grandsons are, they especially love my refrigerator pickles. Since I don't can the pickles through a hot bath, they stay crisp instead of rubbery.
When the pickles are ready to pick from the garden, I gather them and wash off those sharp thistles. Pack them into the large 1/2 gallon jars.

The cucumbers have little sharp splinters all over them that need to be scrub off. Be careful use rubber gloves to protect your hands. I use a green dish scrubber.

Ingredients: cucumbers, 2-1/2 gallon jars, washed, and sanitized. Fresh Dill, 6 garlic cloves, 3 cups apple cider vinegar, 8 cups water, 1/2 cup salt, 2 teaspoons pepper corns, 3 teaspoons pickling spice. Pack as many cucumbers as fit into your jars. Add garlic, and dill.
In large pot put to boil the water, vinegar,salt, pepper corns,  and pickling spice.
Using funnel pour hot vinegar mixture into jars.

Make sure the seals have been warmed on a low heat for 5 minutes, do not rapid boil seals.
The seal will have a little hump on top till jar cools down and seals, immediately place jars into refrigerator. It takes 4 weeks for the pickles to be ready. Keep refrigerated.

1 comment:

  1. I love pickles specially with sandwiches any kind.