Dill Pickle's - Refrigerator

By jeaninemg

Ingredients

• Brine:
• 3 c Cider Vinegar
• 5 c Filtered Water
• 4 T Salt
• 3 T Sugar/Fructose
• Per Quart Jar:
• 1/2 T Mustard Seed
• 1 or 2 Cloves of Garlic (smashed)
• 1/2 t Pickling Spice
• 1 T Dill Seed or Fresh Dill
• Supplies
• Clean and Sterilized Canning Jar with New Lid
• Pot to boil brine

Details

Adapted from localorganicmeals.com

Preparation

Step 1

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.