I was sent an email by a very lovely woman in my town asking if I could post the pickle recipe. I didn’t initially because it isn’t original to me. . . the problem is I don’t remember where I found it . . . but I’ve added and subtracted just a bit, and hope with all good intention, nobody will feel I posted this without their permission.
Fresh Refrigerator Pickles
In a very clean 1 gallon jar place a washed strand of fresh dill weed.
If you don’t have fresh use a tablespoon of dried.
Add roughly 4 lb. pickling cucumbers washed (they are all over at the farmers market right now)
4 cloves fresh garlic
1/2 cup salt
1 + 1/2 cups white vinegar
1 tablespoon black pepper corns
1 tablespoon mustard seeds
1 teaspoon whole allspice
a few cloves
6-8 cups water or until jar is full.
optional: pepper flakes or a couple fresh hot peppers,
fresh strand tarragon.
Cover with wax paper and fasten with string or a rubber band.
Let sit out for two days, out of direct sunlight, then refrigerate for up to two months.
Mine usually last a few days, if, before they become a delectable memory.
Happy Last Weeks of Summer ~ Marica
Ooo, i love making all sorts of canned goodness. your jar of pickles is to die for. don't you think a neat row of canned veggies looks lovely on a shelf ? have to write down this recipe. thanks so much for sharing, hubby will be so happy if i manage to find the time to make a few jar of these !
Pickles that I may actually make. They sound delicious, Marica, thanks for the recipe.