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Kosher Dill Refrigerator Pickles Recipe

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This recipe for Kosher Dill Refrigerator Pickles, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs cucumbers ( about 10 3-4 ")
3/4 cup white vinegar
2 cups water
2 1/3 Tbsp salt
1 tsp chopped garlic
1 tsp dried or fresh dill weed

Directions:
Directions:
Combine the vinegar water salt and spices in a stainless pot. Bring just to a boil stirring until salt dissolves. Allow to cool.
Wash and cut off the blossom end of the cucumbers and then slice in 1/2 inch slices. Pack in pint jars to within 1/2 inch of top. Cover with the cooled vinegar mix to within 1/2 inch of rim and remove the air bubbles. Top off with more vinegar as needed to cover. Place lids on jars, label and store in the refrigerator for at least 24 hours and enjoy. If you need more liquid to cover mix 3 parts vinegar to 1 part water.

Number Of Servings:
Number Of Servings:
4 pint jars

 

 

 

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