Refrigerator Jewish Pickles
Ingredients
- 10 cups cold water
- 1 1/2 cups distilled white vinegar
- 1/2 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.
Instructions
- 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.
Notes
Must be kept refrigerated after the 3 days.
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