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Refrigerator Garlic Dills

September 13, 2009
Refrigerator Garlic Dills

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.

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2 Comments leave one →
  1. September 14, 2009 10:36 pm

    Oh, wow, those look delicious! We LOVE pickles, but only have one fridge for a family of six so I don’t think I’ll be making them any time soon. I can almost taste that fresh crunch. Mmmmmm.

    • September 15, 2009 1:13 pm

      You can still can them with a hot water canner, they just won’t stay as crispy, but they will certainly still be garlicky.

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