Name: Refrigerator Kosher Dill Pickles
Ingredients: 6–8 cloves garlic (sliced almost through); 1 tsp pickling spice; Medium sized cucumbers (sliced lengthwise or chunked, enough to fill a 1 qt glass); 1 bundle dill ( per jar); 3–4 oz white vinegar; 1 cup tsp salt (per cup of boiling water); 1 cup boiling water

Refrigerator Kosher Dill Pickles

Servings

Ingredients

6–8 cloves garlic sliced almost through
1 tsp pickling spice
Medium sized cucumbers sliced lengthwise or chunked, enough to fill a 1 qt glass
1 bundle Dill per jar
3–4 oz white vinegar
1 cup tsp salt per cup of boiling water
1 cup boiling water

Servings

Ingredients

6–8 cloves garlic sliced almost through
1 tsp pickling spice
Medium sized cucumbers sliced lengthwise or chunked, enough to fill a 1 qt glass
1 bundle Dill per jar
3–4 oz white vinegar
1 cup tsp salt per cup of boiling water
1 cup boiling water

Instructions

This recipe can vary depending how many cucumbers are at hand.
Place 1 bundle dill, garlic, and pickling spice in each jar.
Add cucumbers and vinegar.
Add salt and boiling water in proportions of 1tsp salt/cup water until jar is full.
Cover and let sit at room temperature for two days.
Refrigerate after 2 days.
Good for approx. 5 months at refrigerator temperature.

Recipe Notes

This is a response to the recipe request in the Jan. news. It was given to me by a friend in the early 1980's.

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