# 62 Refrigerator Pickles

Refrigerator pickles are a fast easy way to "put up" pickling cucumbers...even if it's only for a month. My family loves pickles and we tend to eat them more in the summer. So refrigerator cucumbers are the way to go! I have canned dill pickles in the past, but nothing compares to the crisp, crunchy, fresh taste of these yummy pickles.

Refrigerator Pickles
Makes about a gallon of pickles
1 1/4 cup sugar
1/2 quart apple cider vinegar
1 quart water
1/4 cup canning salt
1 Tb. pickling spice
2 heads dill
2 cloves garlic, crushed
1/2 large onion, thinly sliced
Pickling cucumbers, thinly sliced- enough to fill jars

1. Wash your jars. I use 1/2 gallon jars for refrigerator pickles.

2. Add sugar, vinegar, water, salt and spice to a saucepan and heat to a boil.

 

3. Thinly slice pickling cucumbers and onion with the slicing attachment on a food processor. Or you can use a mandolin if you have one.

4. Add dill and crushed garlic to the bottom of a clean 1/2 gallon mason jar. Then fill jar with sliced onion and cucumbers.

 

5. Then fill with the pickling brine.

6.  Cap your pickles, let them cool and put them in the refrigerator. They will keep for one month. I have heard people keep them for much longer than that, but if you want them fresh and crunchy, they will taste best within the month. They do not last that long in my house. We eat them as a side dish in the summer. They are much loved by every member of my family.