Making Pickles and a GIVEAWAY!

My daughter found this recipe for REFRIGERATOR PICKLES and wanted to make some...soooo we said sure...go for it! You see Mr.CC has his first garden this year and we have cucumbers everywhere around here...way more than we need! Yes...we have given them away to family, friends, neighbors, co-workers etc. but they just keep growing! I can not take any credit for these wonderful pickles...I give Mr.CC and my daughter all the credit. This is a very easy recipe and the pickles are so DELICIOUS!

Four pounds of cucumbers yielded 10 pints of pickles.
This recipe does not call for the cucumbers to be cooked or processed in a water bath… this keeps them fresh and crunchy but also means they should be stored in the refrigerator where they will last several weeks.
You packed each jar with thinly sliced Vidalia onions and cucumbers.
The recipe calls for fresh dill but they used Watkin’s organic dill and it worked great...sprinkled 1/2 to 1 tsp on top of every jar.
You bring the apple cider vinegar, water, sugar and spices to a boil on the stove top and then pour it directly over the cucumbers and onions.
The recipe calls to leave them uncovered in the refrigerator for 24 hours before putting the lids on them. Your entire fridge will smell like pickles...it's really wasn't too bad!

**Slightly Sweet Dill Refrigerator Pickles**

Ingredients

* 1 small sweet onion (such as Vidalia or Maui), thinly sliced
* 2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds {we used regular ole cucumbers}
* 1 large bunch dill, coarsely chopped (stems included) {used dried}
* 1 tablespoon yellow mustard seeds {used 1 tsp of mustard powder}
* 2 teaspoons whole white peppercorns {could only find black}
* 1 1/2 cups apple cider vinegar {we increased this to 2 cups}
* 1 cup water {increased to 1 1/2 cups}
* 1 cup sugar
* 3 tablespoons coarse kosher salt
* 2 teaspoons dill seeds

{They doubled this recipe and it yielded 10 pints but there wasn’t near enough liquid… so be sure to make note of changes above}

Preparation

* Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.
* Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.
* Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours.
* Cover glass pickle jars tightly with lids.
* Keep refrigerated.

You should try them, they are delicious!

Be sure to check out my "COASTAL GIVEAWAY"HERE! I would love for
you to enter and help me spread the word about our beautiful ALABAMA BEACHES!


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