• Jan's Refrigerator Garlic Dills

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    • 4 quart pickling cucumbers rinsed well
    • 16 lrg garlic cloves peeled, sliced
    • 4 x fresh dill heads halved
    • 1/2 tsp dry red pepper flakes more or possibly less
    • 1 quart cider vinegar
    • 1 quart water
    • 1/4 c. pickling spices
    • 1/3 c. pickling salt
    • 2 Tbsp. granulated sugar
    • 1/2 tsp grnd turmeric
    • 1 c. minced fresh dill heads
    • 16 whl garlic cloves peeled, sliced


    1. Note: Don't use aluminum or possibly iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.
    2. Wash 4 qt or possibly 8 pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
    3. Pack the cucumbers into the jars, leaving 1/2-inch head space. Divide the sliced pcs of garlic and halved heads of fresh dill among the jars. Add in a healthy pinch (about 1/8 tsp.) of the dry red pepper flakes to each jar.
    4. To make the brine: Combine vinegar, water, pickling spices, salt, sugar, turmeric and 1 c. minced fresh dill in a pot (see note). Bring to a boil, then reduce heat and simmer for 5 min.
    5. Put 4 cloves of garlic into each jar. Strain off the seasonings from the brine then ladle the warm brine into 1 jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Let cold to room temperature, then store in the refrigerator.
    6. The pickles are ready to use after 3 to 4 days of aging, but they will continue to improve for several weeks. They keep, refrigerated, for about 1 year.
    7. For storage at room temperature: Process the filled jars in a boiling-water canner 10 min for pints, 15 min for qts (15 min for pints, 20 min for qts at 1,000 to 6,000 feet; 20 min for pints, 25 min for qts above 6,000 feet).
    8. This recipe yields 4 qts or possibly 8 pints.
    9. Yield: 8 pints
    10. NOTES : Recipe is an adaptation of Greg Higgins' "Damn Good Dills"

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