Refrigerator Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Large Bunch Dill, Fresh
  • 6 Garden cucumbers, Fresh
  • 3 Heads Garlic

• Baking & Spices

  • 1 Pickling spice
  • 3 Tlb salt

• Oils & Vinegars

  • 8 Tlb white vinegar

• Liquids

  • 3 cups Water

Found on craftingafamily.com

Description

Ingredients

• 6 to 10 Fresh Garden Cucumbers
• 3 Heads of Garlic
• Large Bunch of Fresh Dill
• Pickling Spice
• 3 cups of water
• 8 TLB White Vinegar
• 3 TLB Salt

Directions

• First You will need 6 to8 sterilized widemouth ball canning jars with lids and rims. Washed in the dishwasher. Next pick all your cucumbers get them washed in the kitchen. Then cut off any bad marks or bad ends and slice them lengthwise. Pick fresh dill, More than you think youll need, As you want to put a lot of dill in each jar. With 2 to 3 heads of garlic, remove the skins but leave the cloves garlic whole. In each jar place 1 teaspoon of pickling spice. Put in one clove of garlic and a sprig of dill. Gently load the sliced cumcumber spears into the canning jars, packing and as many as you can. When your jars are full of the cucumbers spears, put in a teaspoon of pickling spice, 1 to 2 close of garlic and as much dill as you can squeeze in the jar. Now its time to make the brine. Mix 3 cups of cold water with 8 tablespoons of white vinegar and three round table spoons of salt. Mix this well until the Salt is dissolved. Put on the stove a pot of boiling water and boil the lids and rims 5 minutes. This ensures that they are properly sterilized and free of bacteria. Use metal tongs to remove the lids and rims when you are ready to put them on the jars. Next you pour the brine into the wide mouth canning jars with the cucumbers and ingredients loaded in, leaving a half an inch room at the top. Place lids and rims on the jars. Next tighten the rims. These pickles then going to the refrigerator and Candy eaten in three days. They last about four weeks in the refrigerator.