e r ato r r e fr ig p ic k l e s
These refrigerator pickles are a simple alternative to canned pickles and will keep in the refrigerator one to two months. The crisp, tart flavors are delicious right out of the jar or served with sliced tomatoes. Ingredients:
My Aunt Genny taught me everything I know about canning.
2 large cucumbers, sliced 1 small onion, sliced 1 tablespoon dill, chopped 1 teaspoon peppercorns 2 cups water 1 Âź cup white vinegar 2 cups sugar 1 tablespoon salt Mason jar, half-gallon, with lid
Instructions: Combine the water, vinegar, sugar and salt in a non-reactive pot. Cook over medium heat until the sugar dissolves. Remove the pan from the heat, and allow the mixture to cool to room temperature. Place the cucumber, onion, dill and peppercorns in the Mason jar. Pour in the vinegar mixture. Screw the lid onto the jar, and place it in the fridge. Chill for at least 24 hours before serving.
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