|Refrigerator Pickles in re-used jars|
2 cups water
1 3/4 c. white vinegar
1 1/2 c fresh dill "fronds" (leaves)
scant 1/4 c white sugar (or less)
8 cloves garlic, halved
1 1/2 Tbsp. coarse salt
1 Tbsp. pickling spice
1 1/2 tsp dill seed
1/2 tsp red pepper flakes (plus)
fresh dill flowers (to place 1-2 in each jar)
1/2 tsp alum (for crunchiness)
(12) long pickling cucumbers cut in spears
Either use canning jars, or I reuse jars from dressing, salsa, other pickles, etc.
Note: I just use the cucumbers that I have and make more brine if I need to. I also like "dilly beans" so if I have some, I make a jar or two with string beans.
1. In a large pot: combine ingredients for the brine, heat just to dissolve the sugar & salt.
2. Cut cucumbers into spears. Remove ends from beans - leave them whole.
3. Place "dill flower" into bottom of each jar along with 1-2 pieces of garlic.
4. Pack the spears into the jars fairly tightly.
5. Ladle brine to cover pickles, include spices.
6. Divide dill evenly through all jars topping and stuffing it throughout.
7. (To taste) Add another "sprinkle" of red pepper flakes to top of jar.
8. Seal with lids. Refrigerate for 10 days before eating for best flavor. Use within 1 month.
I also invert/shake the jars several times within the 10 days to ensure even distribution of flavors.
*Adapted from "Spicy Refrigerator Dill Pickles" at allrecipes.com