Wednesday, June 23, 2010

Refrigerator Dill Pickles

For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
(this recipe makes 4 jars)

minced garlic
fresh dill
cucumbers, cut into spears

Combine all brine ingredients in a pitcher. Stir well to dissolve salt.
Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Recipe from~ Annie's Eats

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