Refrigerator Dill Pickles

1. 1

   Boil water, vinegar, salt and alum for 2 minutes and cool.

2. 2

   Clean and pack cucumbers with onion, dill and garlic.

3. 3

   Pour juice over all and refrigerate at least one month before eating.

4. 4

   This recipe will make 3 quarts of liquid.

5. 5

   Left over liquid can be stored in the refrigerator until you are ready to can more.

6. 6

   (Quantities listed are variable - depending on how many cucumbers you want to can).

* Per serving · 4 servings · Values may vary.

No additional tips available.