Deanne Sczepanski of Whitehall asked for a recipe for refrigerator
pickles. This is mine:
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| Servings |
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Ingredients
- 7 cups water
- 1-1/2 cups vinegar
- 1/2 cup pickling salt
- 1 Tbsp cream of tartar
- 1 tsp alum
- 1 clove garlic
- Dill
- cucumber spears
Ingredients
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Instructions
- Mix together water, vinegar, pickling salt, cream of tartar, alum, and garlic; Bring to a boil.
- Cover bottom of ice cream pail with dill.
- Fill with cucumber spears.
- Cover with dill. Pour hot brine over all.
- Cover with plate that fits inside the ice cream pail.
- Put weight on plate so that cucumbers are covered by brine. Let stand on counter for three days.
- Refrigerate and enjoy.
- They will keep for weeks but they
- won't last that long. Everyone's favorite.
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