More pickles please….I tried a new pickle recipe, refrigerator dill pickles, and these guys were a hit!
I did a post about them a week ago but didn’t give the recipe. I hate giving out a recipe before I’ve had a chance to taste them….well the pickles have been sufficiently tasted and pass the family taste testing….they are a hit…so much so that they are GONE!!
The thing I love about these is that they can be in the refrigerator. No canning required. I made the original batch when the Midwest was bogged down in a heat wave. I didn’t want to heat up the house so the recipe was perfect.
Here’s the original recipe:
Slice cucumbers lengthwise into a gallon jar. Add 1/2 large onion sliced and some dill. (I put in 4 dill tops per 1.5 quart jar in the bottom and 2 heads on top) Boil 1 quart water, 1 pint cider vinegar, 1/4 cup salt and 3/4 cup sugar. Pour this slowly into jars over the cucumbers, dill and onions. These will keep for a year in the refrigerator, covered but not sealed.
I made 3~ 1.5 quart jars and they are gone already. This time around I am making 5 jars. I put 1 tsp minced garlic in two of the jars….just for fun because I love garlic dill pickles.
We made 41 quarts worth of sauerkraut too….hubby was a fabulous help!
I use a recipe that does not require a crock. They ferment right in the jars. You can check out the recipe for the kraut here. Today I have dozens of ears of corn in my future….I don’t think anyone will be home to help me so I’ll have the mess all to myself…anyone want to come help!?! I’ll pay you in garden produce and farm fresh eggs.
Don’t forget to check yesterday’s post. You can win a gift certificate from Fat Quarter Shop.