(Cucumber) Dill Pickles

I have some cucumbers growing in my garden and thought this recipe looked easy enough to try.

 I hope you think so too.

 

 

This is what the author said about the process...
Just fill a jar (we used an old pickle jar) with the ingredients, let it sit on the counter for 3 days, and then refrigerate. They are supposed to keep for one year like that in the fridge, without canning! 



Best Dill Pickles EVER (Just like Clausen)
(Easy - No Canning!)

Ingredients:

• 1 gallon cucumbers
  
• 1/3 cup dried minced onion (you get in the spice isle)
  
• 6 garlic cloves, peeled, and chopped small
  
• 1/2 tablespoon mustard seeds
  
• 6 heads fresh dill
  
• 1 1/2 quarts water
  
• 2 cups cider vinegar
  
• 1/2 cup canning salt (do NOT use regular salt - use CANNING SALT)

Directions:

Wash and slice cucumbers lengthwise into spears. Add the dill in the jars first, then put in the sliced cucumbers.

Boil liquids and all seasonings to dissolve the salt then cool. Pour over pickles. Put lid on jar and let sit on counter for three days turning them occasionally  After 3 days on the counter, refrigerate overnight. 


Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.

Recipe from www.athomemyway.blogspot.com Thank You!