MAKE YOUR OWN CRUNCHY REFRIGERATOR GARLIC DILL PICKLES

I absolutely love garlic dill pickles. I remember as a kid, my mother buying them at the local farm market. She'd let me "fish" out the biggest and juiciest pickle from the huge barrel of pickles and putting it in the wax-paper coated bag that was provided nearby. This Fruits and Vegetables Instructable gives me the perfect chance to share my garlic dill pickle recipe with you. They're so crunchy and juicy with just the right amount of garlic. Of course, you can add more or less garlic if you want. Either way they are just like those old fashioned barrel pickles. The best part is they don't have to be canned. Just put them in a big container and store them in the refrigerator, ready for you to dig in any time!!

1 1-gallon ice cream container, well washed

3-quart saucepan

Big spoon

Measuring cups

Measuring spoons

Sharp knife

Cutting board

INGREDIENTS:

BRINE:

1 quart water (4 cups)

1/2 quart apple cider vinegar (2 cups)

1/3 cup regular salt (WITHOUT Iodine)

2 tablespoons sugar

1 teaspoon pickling spice

1 teaspoon alum

PICKLES:

6 - 8 pickling cucumbers, washed and sliced in half lengthwise (or in quarters if too large)

1 large sweet onion, sliced

1 very large bunch fresh dill, washed and chopped(if you like your pickles extra "dill-y" use more fresh dill)

2 - 3 teaspoons minced garlic (from a 4.5 ounce refrigerated container)-not shown in picture

Place a 2-3 quart saucepan over medium high heat. Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved. Please note: the alum is very important because it helps keep your finished pickles nice and crunchy.... just like the old fashioned barrel pickles!)

While the brine is cooking, you can cut your vegetables: With a sharp kitchen knife, cut each cucumber in half length-wise. If you have cucumbers that are extra large, cut them into quarters. Peel and slice the onion. Rinse and separate the dill fronds and give them a quick chop. (For a more "rustic gourmet" look, leave fronds whole

Make sure your storage container is squeeky clean. Now you can start layering... start with a layer of dill weed fronds.....

Next layer on top of dill will be as many pieces of cucumber you can fit single layer and a sprinkling of minced garlic.....

Add another layer of dill fronds ........

Add sliced onions......

Continue to layer ingredients until you get to within about an inch to the top of the container.....

Carefully pour boiling mixture over cucumbers, onions and dill. Let cool for at least 1 hour.

At this point, you can gently press down on the "pickles" to make sure they're in the brine. It's ok if they aren't quite covered. Position the lid on the container and gently press down in the middle to evacuate any air. I like to place the container, with the pickles in it, in a large plastic bag, just for an extra layer of security and protection.

Cover and refrigerate for 1 1/2 to 2 days, but I found out the longer they sit in the brine, the happier they are. Should be eaten within 2-3 weeks.

Close your eyes ..... take a bite ..... and re-visit your childhood when you could find these delicious pickles in almost every grocery store or market!