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Sunday, July 24, 2011

Refrigerator Pickles

Now is the perfect time for crisp, crunchy baby cukes and large, lovely dill plants.

It was a snap to put this together, providing a quick and easy alternative to canning the pickles.

1 c. water
1 c. distilled white vinegar
1 c. sugar
1 1/2 t. natural salt
1 lb pickling or baby cucumbers, trim ends and quarter lengthwise
8 cloves garlic, peeled
2 t. black pepercorns
2 seed heads fresh dill, with some of the stalk

Combine the water, vinegar and sugar and salt in a saucepan. Bring to a boil on medium-high heat. Stir until the sugar and salt dissolve. Let cool to room temperature.

Pack the cucumber spears in the jars. Divide the garlic and peppercorns between the jars. Stuff a large dill seed head into the center of each jar. Pour the cooled liquid over the mixture, making sure everything is completely covered with liquid. Seal the jars and refrigerate for 24 hours before using. Keep refrigerated; flavors will continue to develop overtime.

Makes 2 pint jars.

- For fun, I cut some cucumbers in rings and some in spears, making 1 jar of each kind.
- This depends on having fresh, crisp cucumbers for best results.