Dill & Garlic Refrigerator Pickles By The Bucket-Full

1. 1

   Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.

2. 2

   In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.

3. 3

   Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.

4. 4

   Poor hot brine over the cucumbers.

5. 5

   Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.