Dill Pickle's - Refrigerator

By BlueSchmoo

Courtesy of Dena Aquilina, Beneicial Farms CSA
http://localorganicmeals.com/recipes.html

Vegetable Options:
Cucumbers, Green Beans, Carrots

Ingredients

• Brine:
• 3/4 cup Cider Vinegar
• 1 – 1/4 cup Filtered Water
• 1 Tbsp. Kosher Salt
• 3/4 Tbsp. Sugar
• For the Quart Jar
• 1/2 Tbsp. Mustard Seed
• 2 Cloves of Garlic, smashed
• 1/2 tsp Pickling Spice
• 1 Tbsp. Dill Seed
• 2 lbs. of Cucumbers

Details

Adapted from localorganicmeals.com

Preparation

Step 1

1. Heat the brine together and let cool.

2. Pack garlic, dill and spices at bottom of jar. Add cut vegetables. Bring brine to a boil and pour over vegetables.
Seal jar and refrigerate. DO NOT CAN WITH THIS RECIPE.

Tips
1. This recipe is for refrigerator pickles only. Do not can this recipe as it does not contain the appropriate acid level.

2. Use recipes that you ind for the type of cooking and do not swap with a recipe for canning. Canning and Refrigerator
Pickling take diferent mixes and acid levels.

3. This recipe will last for up to 12 months in the refrigerator.