Refrigerator Dill Pickles and GA Mountains!
Well, despite the nearing end of cucumber season, we are still left with more than we can eat. A few weeks ago I made these refrigerator pickles. They marinated for about 2 weeks in the refrigerator and we got them out yesterday. They are extremely tasty!
Refrigerated Dill Slices:
8.5 cups sliced cucumbers (I sliced them into spears)
2 cups white vinegar
2½ cups water
6 Tbsp canning/pickling salt
¼ cup granulated sugar
2 Tbsp pickling spice
4 tsp dried/crushed dill
5 tsp mustard seeds
1 ¼ tsp whole peppercorns
5-7 cloves garlic
In a large pot, bring vinegar, water, pickling salt, sugar, and pickling spice to boil over medium heat. Boil 10 minutes, stirring occasionally. Meanwhile, slice cucumbers and place in large bowl. After 10min, pour boiling liquid over cucumbers, cover and let sit for at least a half hour.
Place out 5 pint jars or 3 quart jars (if you use quarts, one will only be half filled). In each jar place 1 ½ tsp dill seeds, 1 tsp mustard seeds, ¼ tsp peppercorns and two garlic cloves cut in half (if you are using quarts, double the measurements for each spice except for the half jar). Fill each jar with cucumbers and ladle/pour liquid over them. Close tightly and refrigerate for 2-3 weeks before tasting.
Yum! It was worth the wait! This are a slightly milder version of my Zesty Pickles.
They were an excellent snack after our journey in the North GA mountains. Mom, Dad and I spent a night up in Clayton mining for precious gems and relaxing. We rented a boat and explore Lake Burton for an entire morning and enjoyed an excellent lunch at Laprades’ Restaurant right on the lake. It was amazing.
Lake Burton and some excellent GA Mountains in the background.
Dad’s parents used to own a tiny lake house that is now the kind of large one back in the middle of the left hand cove. It was really neat that we were able to find it.