These summertime refrigerator dills are our very favorite. I finally have enough cucumbers for a gallon! The over 100 degree temperatures every day are starting to take a toll on our plants. We are expecting very hot weather for the next two weeks, so this may be the only batch we get. In case any of you have extra cucumbers, I thought you might like the recipe:
2 cups white vinegar
6 cups of water
1/3 cup of canning/pickling salt
1 gallon of cucumbers (pickling are best, but any will work--just cut in smaller pieces)
2 tablespoons dill seed
2 tablespoons pickling spices
3 cloves garlic
Bay leaf or grape leaf
Combine vinegar, water, and salt. Bring to boil, then set aside to cool.
Put dill, garlic, pickling spices, & bay leaf or grape leaf in bottom of gallon jar. Fill jar with cucumbers, cut in halves or quarters if they are large.
When vinegar solution has cooled, pour over cucmbers and put in the refrigerator.
After 3 days, the cucumbers and brine can be divided into smaller jars. Pickles are ready to eat in about 2 weeks. Will keep approximately 4 months in the refrigerator.