These are the pickles that have launched a thousand ships, or at least a couple of impetuous car trips to find dill. Luckily, our garden is busting with the stuff so J decided we needed to participate in the pickle craze. Not that I mind, I heart pickles. So here it is – the coveted pickle recipe. They are good too. Dilly, garlicky, and nice and crisp.
Dill Refrigerator Pickles
In the bottom of a large jar layer:
2 heads of dill
1 onion, cut up
1/4 clove of garlic, cut up
Cucumbers, sliced however you like, layered half way up the jar
Next layer:
2 heads of dill
1 onion, cut up
More cucumbers until jar is almost full
On top of cucumbers, layer 2 heads of dill and another cut up onion.
Next, make the brine.
Brine
1 quart of water
1 pint of vinegar
3/4 cup sugar
1/4 cup salt
Bring to boil and boil for 3 minutes. Pour over cucumbers until covered.
Leave on counter for 24 hours and then put into refrigerator. After 3 days in the fridge, they are ready to eat.
Enjoy!
