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.