America loves pickles! It’s estimated that the average American eats 9 pounds of pickles annually. Dill pickles are the most popular followed by sweet and then bread an butter. Historically, pickles have played a leading role. Cleopatra, the queen of Egypt, supposedly credited her health and good looks to her love of pickles, and Roman general Julius Caesar was said to have fed pickles to his troops in the belief that they would make them stronger. Archaeologists believe that ancient Mesopotamians were the first to start pickling in 2400 B.C.
Self Proclaimed Foodie has a recipe that doesn’t require any special equipment. This Refrigerator Dill Pickle recipe will last 4-6 weeks! Remember to shop Western Eagle Foundation’s Discount Food and Home Good Store for your ingredients first and SAVE! Enjoy!
Ingredients
10-12 pickling cucumbers
4 cups water
2 cups white vinegar
2 tablespoons kosher salt
1 teaspoon sugar
big bunch of dill
1 head of garlic (skins removed, cloves smashed)
10 peppercorn kernels
Instructions
Slice cucumbers into ¼ inch slices or spears. Set aside.
To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
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