Refrigerator Dill Pickles

5.0(6)

I love dill pickles and these are the most flavorful and crisp pickles I've ever tasted! This recipe comes from my best friend's mother. Eliza and her sisters made these pickles year after year... I can see why. (I make one entire jar of pickled onions - they are great in relish trays!)

by genie533·published 2007-08-10

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Lunch/Snacks

Servings

4 serving(s)

Total time

720h 30m

prep 30 min

Calories / serving

105 kcal

Ingredients (8)

serves

2 quarts waterwater
1 quart vinegarvinegar
7/8 cup saltsalt
1 teaspoon alum
4 quarts cucumbers (smaller are better)cucumber
fresh onion, slicedonion
dill weed, to tastedill
garlic, to tastegarlic

Instructions (6 steps)

01Boil water, vinegar, salt and alum for 2 minutes and cool.
02Clean and pack cucumbers with onion, dill and garlic.
03Pour juice over all and refrigerate at least one month before eating.
04This recipe will make 3 quarts of liquid.
05Left over liquid can be stored in the refrigerator until you are ready to can more.
06(Quantities listed are variable - depending on how many cucumbers you want to can).

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