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Old 09-25-2008, 02:37 PM   #1
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Refrigerator Pickles

My friend and I grew cucumbers and although most got a little too big, I'm going to make refrigerator pickles. They should be easy and last until next year's crop.

I just saved odd jars with lids all year and sterilized them right before.

Slice your cucumbers thinly. 1/8 to 1/4 inch. ( I sliced the dill ones 1/8 " and the bread and butter ones 1/4 ") If you have smaller cukes you can slice them lenthwise for dill spears.

Slice some onion thinly as well.

Bread and Butter pickles:
Recipe for small (or Large) batch

1 cup vinegar (4 cups vinegar)
1 cup sugar (4 cups sugar)
1/4 cup canning salt (1 cup canning salt)
1 teaspoon celery seed (1 tablespoon)
1 teaspoon mustard seed ( 1T) optional

Mix until dissolved. Layer cucumber slices and onion in the jars. Pour the mixture over. Put lid on and swirl around to get the air bubbles out. Put more mixture in if needed. Refrigerate for at least 5 days. Will keep a year.

Dill Pickles

Boil 2 cups water.
Add:
1 cup vinegar
1/4 cup canning salt
1/4 teaspoon alum Optional

Stir until dissolved.

In bottom of jar layer 2 whole cloves, 2 cloves sliced garlic and 2 large heads of dill and cover with a whole sliced onion. Layer sliced cucumbers on top (or small whole cukes). Fill with vinegar mixture and get bubbles out. Let sit at room temp for 24 hours then refrigerate.

Eat after 4 days and keep in fridge up to a year.
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Old 09-25-2008, 02:40 PM   #2
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I'm going to slice some LARGE cukes and make dill chips big enough to fit 1 across the whole burger! Just like Vlasic!
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Old 09-25-2008, 05:11 PM   #3
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Yummy!!!!!!
Raccoons ate all my cukes. Gonna have to go store bought this year. Sigh.
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