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Refrigerator Dill Cucumber Pickles
From Stones River Market
<p>I have tested this recipe and I have been told by those eating them, these are the “best” dill pickles ever.</p>Source: Stones River Market (Entered by John Erdmann)
Serves: Numerous jars
Step by Step Instructions
- In a gallon jar (ingredients can be divided up into smaller jars if desired), layer fresh dill on the bottom and lots of chopped fresh garlic, 1 tablespoon pickling spice, some crushed, dried red hot peppers.
- Pack in whole, pickle-size cucumbers, then add more dill. Pour in brine to fill the jar.
- Leave out on the counter for 2 days, then store in refrigerator.
- For the brine, combine 3/4 cup distilled white vinegar and 4 tablespoons of Kosher salt to each quart of water that has been boiled and cooled first.
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