Tuesday, October 9, 2007

Refrigerator Pickles

here's what we did with our cucumbers this week. yum!

Makes about 1 gallon

5 pounds firm Kirby cucumbers, 3 to 5 inches long (about 20 cucumbers)
1 1/2 cups coarse salt
2 tablespoons mixed pickling spices, (available premixed in supermarkets)
4 to 5 cloves garlic, unpeeled
4 to 5 sprigs fresh dill
6 1/4 cups water
2 1/2 cups apple-cider vinegar
3 tablespoons sugar

Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover, and refrigerate overnight.

Drain and rinse cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Distribute pickling spices, garlic, and dill evenly among the jars.

Combine 6 1/4 cups water, the remaining 1/2 cup salt, the vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks.

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