Recipe - Refrigerator Pickles

It never fails that a few cucumbers hide out on the vine until they get too big for our traditional pickles (see Grandpa Hughes’ Dill Pickle Recipe), so we found this refrigerator pickle recipe that we can save these cukes and turn them into the best crisp dill spears I’ve ever tasted!

Ingredients

  • 3 1/2 cups water

  • 1 1/4 cups white vinegar

  • 1 tbs sugar

  • 2 tbs salt

  • 2 cloves garlic

  • 2 heads of dill (flowers & weed)

  • cucumber spears

Directions

  • Stir water, vinegar, sugar and salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.

  • Combine spears, garlic an d dill in a large glass container. Pour cooled vinegar mixture over cucumbers.

  • Seal container with a lid and refrigerate for at least 3 days. Keeps for up to 6 weeks.

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