Refrigerator pickle slices
0
- Prep Time2 hrs
- Total Time2 hrs
- Makes4 quarts (4 L)
© Royalty-Free/Masterfile
Ingredients
4-quart basket pickling cucumbers, each about 4-in. long
4 large garlic cloves
1 bunch fresh dill
3 cups white vinegar, at least 5% acid
2 1/4 cups granulated sugar
1/3 cup coarse pickling or kosher salt
Instructions
Scrub cucumbers under cool water. Thinly slice with a knife or use a food processor. You should have about 16 cups (4 L) sliced pickles. Place 1 clove of garlic in each of four clean 1-quart (1-L) preserving jars and divide dill among jars. Fill each with cucumber slices and pack down firmly.
In a stainless-steel or enamel-lined pan (vinegar may react with aluminum pans), heat vinegar, sugar and salt over medium-high heat, stirring until sugar and salt dissolve. Pour hot vinegar mixture over pickles, dividing equally among jars. Pickling liquid will not cover pickles. Immediately cap each jar tightly with a new rubber sealer ring and cap.
Let sit at room temperature for 24 hours, turning jars upside down after 12 hours. Refrigerate for 1 week, turning jars upside down for 1 day, then right side up for the following day. Eventually, cucumbers will release enough liquid that pickles will be totally submerged and jars will no longer need to be turned. After 1 week, pickles are ready to eat. The flavor will continue to increase over the next few weeks. Refrigerated, pickles will keep for up to 1 year.
Nutrition (per serving)
Protein 0.1g, Carbohydrates 6.2g.
Very crispy, with an addictive sweet-sour taste, these exceptional pickles will become a family tradition.