refrigerator dills

This is a recipe for the ‘refrigerator dill’ pickles my mother makes. She used to make the old-fashioned kind in vapor-sealed glass jars. This she stopped doing after years and years because the batches ceased to turn out well for whatever reason, despite her use of the same old family recipe. Now she makes these, and they are fantastic, though unlike their forebears, these pickles cannot be stored without refrigeration. What follows is my transcription of her recipe.

1 gallon plastic ice cream pail
cucumbers sliced and quartered
1 large white onion, sliced                                                   
4-6 garlic buds     
4-6 dill heads
1.5 quarts water
1 quart white vinegar
1/2 cup canning salt

Fill pail with cucumbers standing on end. Add the remaining ingredients. Heat and boil 1.5 quarts water, 1 qt. white vinegar, 1/2 cup canning salt. Pour over cucumbers.
Let stand 3 days uncovered. 
Cover and refrigerate.
Will keep 1 yr.  

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Filed under pickles, preserves, chutneys

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