Pickles - Refrigerator

By mariannefeldman

Auguste Escoffier School of Culinary Arts
[e-mail]

Ingredients

• Ingredients:
• Recipe: Refrigerator Pickles
• Yields 8 pints
• 8 lbs. cucumbers, sliced into 1-inch pieces
• 12 cloves garlic, chopped
• 1 cup fresh dill, coarsely chopped
• 1 cup sugar
• 1 1/2 cup salt
• 4 teaspoons mustard seeds
• 1 teaspoon coriander seeds
• 3 teaspoons black peppercorns
• 8 cups hot water

Preparation

Step 1

Method:

In a large bowl, toss cucumbers with garlic and dill.
In another large bowl, combine sugar, salt, and spices with hot water, stirring until sugar and salt are dissolved.
Add vinegar to mixture.
Pack cucumbers into sterilized jars.
Fill jars with vinegar mixture.
Cover tightly and refrigerate for at least 24 hours. They can be stored in the refrigerator for up to 4 weeks.
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