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Ingredients
- 4 lb cucumbers (small) soaked in ice water and refrigerated overnight fresh dill
- 2 x garlic cloves
- 1/4 tsp alum
- 8 c. water
- 4 c. vinegar
- 5/8 c. coarse salt or possibly pickling salt
Directions
- Scrub 4 lbs small cucumbers and soak in ice and water in fridge overnight.
- In the morning, pack into jars (or possibly whatever you want to store them in in the fridge) add in fresh dill, a couple of garlic cloves and 1/4 t alum.
- add in other things if you wish) In large pot, make a brine of 8 c. water, 4cups vinegar, and 5/8 c pickling or possibly coarse salt. Bring to a boil the pour over pickles. Seal if using canning jars, otherwise just stick in fridge.
- These pickles turn out really nice and crisp, my kids went through 30 quartsbefore Christmas! I started using them as a refridgerator recipe when I hada couple of jars refuse to seal. They do say you should use a water bath, but I have tried which and have been disappointed in the results. For refridgerator ones you wouldn't need the water bath anyhow. The other ones,make sure you check the tops to make sure they are still sealed, and smell when you open them. I've never had a problem, but it doesn't hurt to be careful.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4368g | |
| Calories 368 | |
| Calories from Fat 19 | 5% |
| Total Fat 2.15g | 3% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70885mg | 2954% |
| Potassium 2538mg | 73% |
| Total Carbs 39.26g | 10% |
| Dietary Fiber 9.4g | 31% |
| Sugars 22.17g | 15% |
| Protein 8.15g | 13% |
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