Ingredients
-
2
-
1
-
7/8
-
1
-
4
-
-
-
-
-
-
-
-
-
-
Directions
Refrigerator Dill Pickles, I love dill pickles and these are the most flavorful and crisp pickles I’ve ever tasted! This recipe comes from my best friend’s mother Eliza and her sisters made these pickles year after year I can see why (I make one entire jar of pickled onions – they are great in relish trays!), Is the alum necessary in this recipe for crispy pickles?, I just made these today and they are very easy to make I will place stars in a month I made them thin sliced Nine days out and they are half gone One month later Nice and crispy, not as dilly as I prefer
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Steps
|
1
Done
|
Boil Water, Vinegar, Salt and Alum For 2 Minutes and Cool. |
|
2
Done
|
Clean and Pack Cucumbers With Onion, Dill and Garlic. |
|
3
Done
|
Pour Juice Over All and Refrigerate at Least One Month Before Eating. |
|
4
Done
|
This Recipe Will Make 3 Quarts of Liquid. |
|
5
Done
|
Left Over Liquid Can Be Stored in the Refrigerator Until You Are Ready to Can More. |
|
6
Done
|
(quantities Listed Are Variable - Depending on How Many Cucumbers You Want to Can). |
