Refigerator Pickles
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 1 | quart |
vinegar
|
*
|
| 1 | cup |
pickling salt
|
*
|
| 5 | pounds |
cucumbers
|
|
| 1 | bunch |
dill weed
fresh |
*
|
| 1 | head |
garlic
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
water
|
*
|
| 0.9 | l |
vinegar
|
*
|
| 237 | ml |
pickling salt
|
*
|
| 2.3 | kg |
cucumbers
|
|
| 1 | bunch |
dill weed
fresh |
*
|
| 1 | head |
garlic
|
*
|
Directions
Combine water, vinegar and salt. bring to a boil. Remove from the heat and refrigerate overnite in glass or plastic jars.
Next day, scrub cucumbers.
Put some dill flowers and at least 5 peeled garlic cloves into each canning jar.
(add peppercorns too). Pack cucumbers into jars nice and tight, cover with cold brine, secure lids and refrigerate at least 3 days.
As you take out and devour pickles, put more cucumbers in the jar and keep the cycle going.
