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| KOSHER REFRIGERATED DILL PICKLES | |
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1 whole bulk garlic 1 med. onion 3-4 green dill florets 1 slice rye bread 2 qts. water 1 c. white vinegar 1/2 c. canning salt Place peeled garlic cloves, quartered onion and dill on the bottom of a 1 gallon jar pack cucumbers in jar and put another sprig of dill on top. Place a slice of rye bread on top of the dill. Heat water, vinegar and salt until the salt dissolves. Pour brine over cucumbers, cover and set at room temperature for about 2 days then refrigerate. Pickles will keep 9 months to 1 year. | |
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recipe reviews #40377
Eric (Ohio) says:
This recipe is money. Everyone loves it.
#102908
Mary Kay (Missouri) says:
Our whole family, all ages, go crazy over these dill pickles. I grow my own dill just to make them and give them as gifts. People aren't bashful about asking for more. My aunt made the same recipe 50 years ago. In the summer my brother would leave her house with a cold one in each hand. We lost the recipe so I was very happy to rediscover it here a few years ago.
#190033
Phyllis (Virginia) says:
I HAVE to try this... first - I have to find a gallon glass jar. The brother story is great. I can just imagine this. Thanks for submitting. Please submit any other great recipes you might have!
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