Easy fresh dill pickles

Vermont Gardening serviceVermont raised bed garden builderVt garden designer & consultant
Written By Chuck Kashner

 EASY REFRIGERATOR DILL PICKLES

Ingredients to make 3 quarts of “no cook” dill pickles

  • 3 wide mouth quart mason jars with lids/rings

  • 1 clove garlic in each jar first ( add more to taste)

  • 1 dill head and greens in jars next (so all stays on the bottom..longer the pickles brine the more flavor they take.)

  • 4 lbs pickler cucumbers quartered lengthwise (about 10-12 cukes- 3-5”ers) pack those in the  jar.

BRINE: to pour over pickles and fill 1/4” from the top of jars:

  • 2 cups white distilled vinegar 

  • 1 tbsp sugar and 2 tbsp salt melted into the vinegar

  • Cut with 4 cups of water. Pour over / top pickles,  cover lids and put in the fridge for 3-4 days.How easy was that and they will keep for 3-4 weeks depending on your tribe.

    Be well, eat fresh and thank you for the visit!

Chuck Kashner https://vermontfishingtrips.com
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