"The belly rules the mind."--Spanish Proverb

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Refrigerator Dill Pickles Recipe

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This recipe for Refrigerator Dill Pickles, by , is from The Falardeau 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:  
Laura Kitte / Aunt Jackie
Category:
Category:
Ingredients:  
Ingredients:  
12 to 16 Cucumbers (quartered)
1 Large Onion (chopped)
1 or 2 Whole Garlic Buds (pealed)
6 to 10 Heads of Dill Weed
1 tsp. Mustard seed

1 ½ Quarts Water
½ Cup Canning Salt
1 Cup White Vinegar
Directions:
Directions:
In a gallon jug or Ice cream pail. Stand cucumbers up in jug. Add onion, garlic, mustard seed & dill weed.
In a 2 quart boiler , stir together water, canning salt & vinegar. Pour mixture over cucumbers & let set at room temperature for 3 days with cover slightly ajar, then jar up and refrigerate. If you want to make them a little spicier, add some hot pepper.

 

 

 

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