Kosher Dill Pickles: Refrigerator Style

Cucumbers from the Guswiler Farm

Ingredients

6 cups water
1/4 cup kosher salt
4 Tablespoons white vinegar
4 medium cucumbers, thoroughly scrubbed and quartered or smaller
1/3-1/2 cup coarsely chopped fresh dill
1.  Brine: add water, salt, and vinegar into saucepan and bring to a boil.  Remove from heat and let come to room temperature.
2. Put cucumbers and dill in container and pour brine on top.
3. Cover and store in refrigerator.

The recipe says to let pickles sit for 7 days, and they’re better if they’re left longer.  (If you know me, they won’t last that long!)

I’ll let you know how they are next week!

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