Approximately two pounds of cucumbers grown for pickling
1 ½cupsapple cider vinegar
In each jar:
2peeled garlic cloves per jar
¼teaspooncrushed red peppers per jar
1teaspoondill seed per jar
½teaspoonblack peppercorns per jar
⅓sliced red pepper per jaroptional, but sure looks pretty
1stem of fresh dill per jaroptional also, but does add an extra bit of dill taste
Put garlic cloves, crushed red pepper, dill seed, peppercorns, sliced red pepper and 1 stem of dill in each canning jar.
Wash your cucumbers well, cut off the ends and slice them into the shape you prefer. Chips. Spears. Teddy bear shaped. Whatever.
Pack your cucumber slices/wedges into the jars. You want to pack them in there fairly tight but don't mash them.
Combine apple cider vinegar, water and pickling salt in a large pot and bring to a rolling boil.
Pour the boiling mixture into each jar to within ¼ inch of the top of the jar.
Put the lids on the jars and tighten down as tight as you can muster.
Let jars cool down to room temperature and then place them in the fridge. These cannot be left out in the cabinet or on your canned jar shelf (you have one of those don't you?), they have not been "canned" in the traditional sense, so they must be refrigerated.
Recipe makes 3 pints - multiply for larger quantities. Will be ready to eat in two days. They will stay fresh in the refrigerator for up to two months
Quick And Easy Dill Refrigerator Pickles https://www.houseofhawthornes.com/quick-and-easy-dill-refrigerator-pickles/