Pickles in the Jar

 Sunday night I made 6 more quarts of refrigerator pickles.

My first batch was a success

with the exception of 1 pint of pickles that tasted totally of apple cider vinegar.

Despite that one issue, 

I went ahead with these 6 quarts. 

And as promised, here is the recipe:

Garlic Dill Refrigerator Pickles

Makes 3 pints- 2 pints=1 quart so double recipe makes 3 quarts

2 pounds cucumbers 

(I didn't really weigh any, I just cut up and used what would fit in the jar)

1 1/2 cups apple cider vinegar

1 1/2 cups water

2 Tablespoons pickling salt

6 garlic cloves (2 per jar)

1/4 teaspoon crushed red pepper per jar

1 teaspoon dill seed per jar

1/2 teaspoon black peppercorns per jar

Wash and slice cucumbers

In large saucepan combine vinegar water and salt, bring to simmer

Dole out spices to each jar

Pack cucumbers firmly into jars- you want them packed tight without damaging them

Pour the brine into the jars leaving 1/2 inch head space

Tap jars gently on counter top to dislodge any air bubbles

Apply lids and let jars cool

When they've reached room temperature place in refrigerator

Let them sit for at least 48 hours before eating.

Enjoy!