Posted by Lisa
Refrigerator Garlic Dills
These are not only my family’s favorite pickles, but they are fondly remembered by friends, even years after I have given them out! I tried a different pickling recipe last year, which were liked well enough, but these are still the favorites around here. These pickles stay crunchier because they aren’t canned in a hot water canner and they must be refrigerated. They are very garlicky and have a spicy kick. During the years when we didn’t have a second refrigerator, I stopped making them. Now that we have one again, I’m making them, much to the delight of my family. I got this recipe from The Oregonian many years ago. I am making these from pickling cucumbers I grew myself, because that’s one thing I did manage to get planted this year.
Jan’s Refrigerator Garlic Dills
- 4 quarts pickling cucumbers, rinsed well
- 16 large cloves garlic, peeled and sliced
- 4 heads fresh dill heads, halved
Brine:
- 1 quart cider vinegar (4 cups)
- 1 quart water (4 cups)
- 1/4 pickling spices
- 1/3 cup pickling salt
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground turmeric
- 1 cup chopped fresh dill heads
- 16 whole peeled cloves garlic, sliced
Wash 4 quarts or 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Pack the cucumbers into the jars, leaving 1/2″ head space. Divide the sliced pieces of garlic and halved heads of fresh dill among the jars.
To make the brine: Combine vinegar, water, pickling spices, salt, sugar, turmeric and 1 cup chopped fresh dill in a non-aluminum pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Put 4 cloves of garlic into each jar. Strain off the seasonings from the brine then ladle the hot brine into one jar at a time, leaving 1/4″ head space. Wipe jar rim with a clean cloth. Attach lid. Fill and close remaining jars. Let cool to room temperature, then store in the refrigerator.
The pickles are ready to use after 3 to 4 days of aging, but they will continue to improve for several weeks. They keep, refrigerated, for about one year.
For storage at room temperature: Process filled jars in a boiling water canner 10 minutes for pints, 15 minutes for quarts.
