Refrigerator Jewish Pickles – Crisp delicious refrigerator pickles. A dill pickle that marinates on the counter for a few days and then ready to enjoy from the fridge. Garden to eating in 3 days.
OK, let’s just set a few things straight.
1. I am not Jewish.
2. I did not get this recipe from a Jewish neighbor or friend at church.
3. I’m really clueless about what makes a Jewish pickle a Jewish pickle.
4. I got this recipe out of an older church cookbook. It rocks. Thanks, Esther!
5. I decided not to change much because as I said I don’t want to change the “Jewishness” of it.
6. I love pickles.
7. Pickles go great with sandwiches. Nuff said!
8. You should try this if you like pickles.
9. You should try this even if you don’t like pickles. This could be the one to change your mind.
Hmm, let’s see. #10. I can’t just stop at 9. That would be too awkward. It also would make OCD people squawk. Well that’s all for today. Tell me. Are you freaking out that there is no #10 yet???
Let’s eat pickles!
Til we meet and eat again,
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- 10 cups cold water
- 1½ cups distilled white vinegar
- ½ cup pickling salt
- 4 tsp sugar
- 3 tsp pickling spices
- 8 cloves garlic cloves, minced
- dill weed
- 12 pickling cucumbers (It's best to use that have not been previously refrigerated.)
- Cut cucumbers in desired size, spears or slices.
- Mix water, vinegar, and all spices but dill weed. Pour over cucumbers. Top with dill. Cover with tight fitting lid.
- Shake to stir spices at least once a day. Let stand for 3 days at room temperature
- After the 3 days, place in fridge. When chilled, enjoy.
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