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Refrigerator Dill Pickles |
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Clare Schoenherr Farms Refrigerator Dill Pickles These pickles are super crunchy and loaded with flavor. They rival any commercial pickle you can buy.
| Brine Mixture | Other Ingredients | | 3 quarts of water | fresh pickles (canning cucumbers) | | 1 quart white vinegar | garlic cloves, as much as you like | | 1 cup kosher canning salt | fresh dill |
Optional: hot peppers powdered alum
Directions:
1. Wash and scrub each pickle
2. Wash and sterilize quart size canning jabs
3. Pack pickles, dill and garlic into each jar. Leave about ½ inch of space at top of jar. Try three sprigs of dill and two cloves of garlic, per jar. Add hot peppers for “kick” if you like.
4. A ¼ teaspoon of alum into each quart of pickles.
5. Bring brine ingredients to a boil.
6. Pour boiling mixture over pickles.
7. Immediately cap jars with canning lids and rings.
8. Let stand at room temperature for 48 hours. Then refrigerate thereafter. .
9. You can enjoy your pickles after 48 hours, but they have the best flavor after two weeks.
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