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.

First thing is wash the jars squeaky clean with soap, and water. Place in oven set at 200 degrees for 30 minutes to sanitize the 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

White 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.

 

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Using funnel pour vinegar mixture into jars.

Keep refrigerated.should be ready in 3 weeks.