"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salt Brine Refrigerator Pickles Recipe

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This recipe for Salt Brine Refrigerator Pickles is from The Bever Family Cookbook Project, 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:  

Category:
Category:

Ingredients:  
Ingredients:  
2 quarts water
cup salt
cup vinegar
Pickling Cucumbers to fill a gallon jar
4 to 5 large fresh dill pieces
4 to 5 cloves of garlic
5 to 6 grape leaves

Directions:
Directions:
Scrub and place cucumbers in jar alternately with dill, garlic and grape leaves. Boil water 1 minute then add salt and vinegar. Cool to room temperature. Pour cooled brine over cucumbers and weight down. Cover with a towel and leave on countertop 2 to 4 days or until desired sourness. Transfer to smaller jars and refrigerate.

Number Of Servings:
Number Of Servings:
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