In my previous post, I professed my love of pickles. A sweet pickle is good, but a good sour dill pickle can not be beat. This is another refrigerated pickle, which means it must be kept refrigerated. This pickle will last up to two months, if they are not eaten up by then. This recipe will make one quart of pickles, but can be increased if you are blessed with an abundant harvest. They make great gifts. This pickle recipe will give you a nice crisp sour dill. During the summer season, we make sure we have a least one jar in the refrigerator at all times. It helps keep us ahead the cucumber harvest. ENJOY!
REFRIGERATOR SOUR DILL PICKLES
2-3 medium cucumbers, thinly sliced
1-2 dill weed heads
2 cloves garlic, minced
1 cups water
1 1/2 cups apple cider vinegar
3 tablespoons sugar
2 tablespoons plus 2 teaspoons kosher salt
1 teaspoon mustard seeds
1/4 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon pickling spice
Place the garlic, dill weed and cucumbers in a quart canning jar. Combine the remaining ingredients in a sauce pan and bring to a boil for 4 minutes. Carefully pour the hot pickling over the cucumbers in the jar. Cool to room temperature and top off the jar with additional pickling juice. Cover the jar with a lid and refrigerate. The pickle will be ready in 24 hours.
ENJOY!
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