Old Fashion Refrigerator Dill Pickles

• Produce

  • 1 Cucumbers
  • 1 Dill, Fresh
  • 4 Cloves Garlic
  • 1 Onion

• Condiments

  • 1 Ball Pickle

• Baking & Spices

  • 1 Peppercorns
  • 1 cup Pickling salt

• Oils & Vinegars

  • 1 qt White vinegar

• Liquids

  • 2 qt Water

• Other

  • Grapevine Leaf - one per jar (optional - it's supposed to make the pickles crisp.

Found on livinglocurto.com

Ingredients

• 2 quarts Water
• 1 quart White Vinegar
• 1 Cup Pickling Salt (*makes enough liquid for six 1 quart jars)
• Cucumbers
• 4-6 Cloves of Garlic Chopped (about 2 cloves per jar)
• 1 Onion Chopped (a small handful per jar)
• Fresh Dill
• Peppercorns (4 per jar)
• Ball Pickle Crisp (1/8 tsp per jar)
• Grapevine Leaf - one per jar (optional - its supposed to make the pickles crisp.)

Directions

• Wash the cucumbers before canning by rinsing in water.
• Sanitize your jars and lids. Clean jars with hot water and soap. Place lids in boiling water and remove gently with tongs.
• Combine water, vinegar and salt to a pan and heat to nearly boiling. This makes the brine. The recipe says Heat mixture just hot enough to put finger in.
• Add garlic, onions, Pickle Crisp, fresh dill, 4 peppercorns and one grapevine leaf (optional) into a jar.
• Pack cucumbers into the jars.
• Use a funnel to pour the liquid mixture over the cucumbers in the jar.
• Seal the lids on the jars and let them cool.
• After the jars have cooled, place in the refrigerator for about 2 months to pickle before eating.