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CANNING RECIPE:
Refrigerator Dill Pickles

2-cups cider vinegar
1/3-cup sugar
1/3-cup canning salt
1/2-cup (packed) fresh dill
3-white onions, peeled and chopped
3-cloves garlic, peeled and thinly sliced
3 1/2 to 4 pounds small Kirby cucumbers, well scrubbed (to fill 1-gallon jar)
1-tsp mustard or celery seed
Cruncy Refrigerator Dill Pickles


Sterilize a 1-gallon glass jar and lid by immersing in boiling water for 10 minutes
Remove from water, and set aside 
In a large enameled, glass or other non-reactive saucepan, combine 6 cups water, cider vinegar, sugar and salt
Bring to boil, reduce heat to low, and then simmer mixture while proceeding with recipe 
Place a third of the dill in bottom of jar. Top with a third of the onion and garlic
Starting with smallest cucumbers, pack 1 layer horizontally over garlic
Place another layer crosswise over first
Continue until jar is two-thirds full, packing jar tightly and filling in gaps with cucumbers halved lengthwise
Add another third of the dill, followed by another third each of onion and garlic
Top with cucumbers, packing tightly
Top with remaining dill, onion and garlic
Place jar in large plastic basin, and carefully pour in hot vinegar mixture into jar to fill it completely
Using long wooden skewer, gently nudge the pickles deep in the jar to dislodge any air bubbles
Add more brine, if necessary, and allow mixture to sit for 5 minutes
Add more brine to fill jar to brim, and top with mustard seed
If using metal lid, to prevent corrosion place large piece of wax paper over top of jar before fastening lid
Allow mixture to cool to room temperature
Remove jar from basin, and wipe clean with damp sponge
Refrigerate jar for at least 24 hours before eating (See below)
The pickles may be refrigerated for up to a year. 

Notes: These pickles turn out very crunchy
A 1-gallon jar doesn't have to be used. They can be put in regular canning jars with dill, garlic, and onion added to each jar

From our former Discussion Board

Big Dave:
Lesley, I have tried your recipe for "refrigerator dill pickles and I am wondering what is wrong. The recipe states that after 24 hrs in the refrigerator the pickles are ready to eat, well I just tried mine after 48 hours and they have no taste whatsoever. But they are crunchy! How long is reasonable for these pickles to even have some sour taste?

Reply from Lesley:
These aren't sour pickles, just regular dills. After a week, they taste great. It's true that you can try them early, but let's face, 2 days really isn't very long. They do get better. At 2 days, they still taste like cucumbers with a slightly pickled flavour. I happened to like it at that stage, but it's not for everyone. Give it a week and you'll be very happy !

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