I got a Pickle, I got a Pickle

Garlic Dill Refrigerator Pickles

Pickling Brine ( can be doubled, tripled etc for however many pickles you are making)
2 cups water
1 cup white vinegar
1 tbs pickling salt
pickling cucumbers
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about 1­2 whole garlic cloves, peeled
4 sprigs of fresh dill per jar
1 tsp peppercorns
pickling cucumbers ( amt depends on size )
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Sterilize jars + lids

Put desired amt. of garlic cloves into the bottom of each jar. Add 4 dill sprigs to each jar.
Add peppercorns
Wash and trim the ends of your cucumbers. Cut into thin rounds or spears and pack into the jars tightly.
To make the brine boil the water, vinegar and pickling salt.
Pour the boiling brine into the jars over the cucumbers and put the lids on the jars.

Let cool on the counter and then refrigerate.
Cure for one week before eating.

NOTE:
The Garden Relish you see in the picture will be posted at another time.
NOTE:
Always be very careful when pickling.. you can get burned so easy!

Pickle 5

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