Refrigerator Dill Pickles

Name: Refrigerator Dill Pickles
Prep time: 20 min
Total time: 20 min
Yield: 3-4 quarts
Ingredients: 15 cucumbers, washed and sliced into spears; 1 large onion, diced; 1 tablespoon yellow mustard seeds; 4 -5 garlic cloves (more or less to taste); 6 -8 sprigs fresh dill; 1 jalapeno pepper, sliced in half (again to taste); brine; 2 1/4 quarts water; 1 1/2 pints white vinegar; 1/2 cup pickling salt

Submitted by Caryltoo

"This is my brother's recipe for dill pickles and the whole family loves them. Crunchy, spicy (or not, depending on how many and what kind of peppers you add) and easy to make. I usually do spears, but it would probably work well with slices, too."

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Ready In:: 20mins
Ingredients:: 10
Yields:: 3-4 quarts

ingredients

15 cucumbers, washed and sliced into spears
1 large onion, diced
1 tablespoon yellow mustard seeds
4 -5 garlic cloves (more or less to taste)
6 -8 sprigs fresh dill
1 jalapeno pepper, sliced in half (again to taste)
brine
2 ¹⁄₄ quarts water
1 ¹⁄₂ pints white vinegar
¹⁄₂ cup pickling salt

directions

Combine the water, vinegar and salt in a pot and bring to a boil.
Put the cucumbers in a large, non-reactive bowl.
Add the onion, mustard seed, garlic, dill and jalapeno.
Pour the brine over the cukes, cover the bowl with cheesecloth and allow to sit on countertop or table for three days.
After three days, pack into jars, ladle the brine into the jars and refrigerate. They're good for a month or so (if they last that long).