I've got the itch to get going with fresh, spring veggies! AND, nothing makes me happier than some yummy crunchy pickles so full of dilly, garlicky CRUNCH! Since I was at it and had gotten some great green beans in last week's delivery from Milk and Honey Organics, I might as well try some Pickled Beans too (more to come on those -- after I taste them!).
Over the past few years, I've adapted my favorite recipe to come up with these Spicy Garlic Refrigerator Pickles.
Cover and let sit at room temperature about 2 hours.
In each of the 4 large canning jars, place 2 springs of dill. Place cucumbers in jars and filling each jar with the vinegar/pickling liquid.
Refrigerate jars. Pickles are ready in about 10 to 14 days and can be stored for a month.
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