Garlicky Dill Fridge Pickles
From jo_jo_ba 14 years ago
- 25 minutes to make
- Serves 3
These take a bit of "curing" time in the fridge, but as soon as you bite into a crunchy, perfectly aged sour garlic dill you'll forget all about the wait! Makes about 3 lbs of pickles - use small, "warty" cukes if you can get them!
Ingredients
- 8 cups filtered water shopping list
- 1/4 cup coarse sea salt shopping list
- 3 tbsp cider vinegar shopping list
- 15 whole black peppercorns, cracked shopping list
- 1 tsp yellow mustard seed shopping list
- 20 garlic cloves, crushed shopping list
- 1 bunch fresh dill, chopped shopping list
- 2 3/4 lbs small, "warty" cucumbers (like Kirby), scrubbed and halved lengthwise shopping list
How to make it
- Scrub 3 (1 L) jars and their lids well in very hot, soapy water, dry upside down on a clean tea towel.
- Combine the water, salt, vinegar, peppercorns and mustard seed in a saucepan.
- Bring to a boil, then remove from heat and cool 5 minutes.
- Pack layers of garlic, dill and cucumbers in each jar.
- Pour the (very) warm brine over them, covering the cucumbers completely.
- Screw the lids on tightly and place in the the refrigerator, undisturbed, for a minimum of 7 days (I recommend at least 14). The longer you leave them in the refrigerator the better they will be.
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Reviewed by 4 people-
My husband loves you for this post...Thanks so much...Have a wonderful holiday.
wynnebaer
in Dunnellon loved it
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