Easy Pickles

It looks like it's finally summer.  Of course, it seems that spring decided to skip us this year, although we did have a few days that seemed like spring before it became cold again.
The farm stands are open and cucumbers will soon be abundant.
I love pickles.  Pickling is really nothing to fear.  In fact, you'll be surprised at how easy it is.
Just follow these easy instructions.  The only equipment you'll need are some mason jars.  That's it.
So sit back, relax, and make these wonderful pickles.  You'll surprise yourself!

Ice Box Pickles

Makes about 6 quarts

3 pounds kirby cucumbers, washed well and cut in quarters

1 large, white onion, sliced

8 cloves garlic, cut in quarters

2 cups white vinegar, you can use apple cider vinegar for a sweeter flavor

4 cups water

Enough sprigs of dill to have one sprig in each jar (about 6)

1/2 cup kosher salt

3 tablespoons sugar or to taste

Wash 6 quart jars in the dishwasher on sterilize.

Distribute the cucumbers, onion, garlic, and dill among the clean jars.

Mix the vinegar water, salt, and sugar together.  Stir until the salt and sugar are dissolved.  Divide among the cucumbers in the jars. 

Cover with clean lids and seal.  Let stand at room temperature for 12 to 24 hours.  Store in the refrigerator for two to three months.

These can be eaten after two days, but the longer they stand, the stronger the flavor.

Enjoy!

Sharyn Rosler (c) July, 2000