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No Vinegar Refrigerator Pickles
August 11, 2017
Ingredients
- 2 pounds of cucumbers, washed and sliced as you desire
- 5-7 garlic cloves, crushed
- 1 bunch of fresh dill – 2 tablespoons of dried dill can be used if fresh is unavailable
- 1/3 cup kosher salt
- 1 cup boiling water
Instructions
- In a large bowl add salt & boiling water stirring to dissolve the salt. Cool the mixture adding ice cubes, if needed.
- Add all the other ingredients to the bowl. Add enough cold water to cover the cucumbers.
- Place a plate on top of the cucumbers in the bowl to help keep them immersed in the liquid.
- Taste the cucumbers after 4-8 hours to check for flavor. Taste every so often until the desired flavor has been reached. It can take anywhere from 12-48 hours to get them to taste.
- Once they taste delicious to your palate put them into the refrigerator.
- Note: the pickles will keep on fermenting, however, the process will slow in the refrigerator. They’ll keep for up to a week.
