If you like Kosher dill pickles, you will love these simple-to-make refrigerator pickles. I sliced some cucumbers and cut spears with some and combined both in the same jar. They are really, really delicious.
Pickling Solution:
6 cups water
2 cups vinegar
1/2 cup canning salt
1/2 tsp. alum (optional)
Bring ingredients for the pickling solution to a boil.
Ingredients:
Enough fresh pickling cucumbers to fill a 1 gallon jar
1 large bunch fresh dill weed (about 1/4 lb)
1 large onion
2 whole cloves
2 tsp. sliced garlic
Wash about 4-5 lbs. freshly picked cucumbers. Layer whole, unpeeled cucumbers, onion, cloves and garlic and dill. Pour vinegar solution over the top, let set on counter for 3 or 4 hours.Refrigerate, ready to eat in 2 to 4 days.
Variation: Sliced cucumbers may be used, and ingredient amounts can be varied to your taste.
From cooks.com
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