Dill Garlic Refrigerator Pickles By The Bucket Full
This is a recipe that i've already requested twice, so i'm posting it to avoid losing it. my husband's best friend's mother makes them every summer and everyone just loves them. she makes them in ice cream pails. i prefer to make them in large jars (like the gallon jars that commercial pickles come in for restaurant use). the pickled onions taste great too! my husband and step-daughter used to fight over them! my dad's wife loves to use the pickles and the onions together on buttered bread for a pickle sandwich! i saw some similar recipes that claimed to be ready earlier, but noticed most didn't have any sugar. these aren't sweet like bread and butter pickles. we have snitched some from the jar earlier than a week, and they were good, but the best flavor is after a week or two. if your cucumbers aren't producing fast enough to make the whole batch, you can refrigerate the extra brine until you have more cucumbers, and then just reheat before using. i've tried these with slic
Steps
Combine water , vinegar , canning salt , and sugar in saucepan and bring to boil.
Keep hot.
In the meantime , scrub cucumbers , cutting into spears if using larger cucumbers.
Mince or crush garlic.
Slice onion.
Pack cucumbers into buckets or jars , layering with garlic , onion , and dill.
Sprinkle alum over the top.
Poor hot brine over the cucumbers.
Refrigerate at least one week before sampling.
If kept in airtight container , pickles will keep for months in the refrigerator.
Ingredients
water, white distilled vinegar, canning salt, sugar, garlic clove, fresh dill, onion, pickling cucumbers, alum