We like to can. Truth is, we canned pickles a few years ago. Tons of them. And we didn’t eat them all. How many jars of pickles does your family go through? Ours goes through 2, maybe 3. Not 30 pints. This year we decided to can refrigerator dill pickles for the simple reason. We can do them as we need them and can buy the cucumbers at the store as needed or from the local farmers market.
refrigerator dill pickles
3-4 cucumbers, washed sliced into quarter inch slices
2 teaspoons dill seed
2 teaspoon minced garlic
1 teaspoon dill weed
2 tablespoons salt
1 teaspoon mustard seed
2 1/4 cups water
2 1/4 cups white vinegar
2-3 quart canning jars with seals and lids (can use pint jars, will need 4 or 5)
You need to cut the cucumbers into either slices or spears, your choice.
On medium heat, add into a pot the seasonings, water and vinegar together. Bring the mix to a boil and stir. Reduce the heat and simmer for 5 minutes.
Remove from the heat and allow to cool for 15-20 minutes.
Pack the jars with your cucumbers while the mix is cooling.
Ladle the spice mix into the jars and seal. Allow to cool until luke warm.
Place the jars into the fridge. They should stand in the fridge for 3 weeks to allow the pickling process to complete.
Date the pickles on the seal. They are good in the fridge for 3 months.