Michigan State University Extension
Preserving Food Safely - 01600859
10/13/97

REFRIGERATOR DILLS--WHOLE PACK

6
lb. of 3- to 4-inch pickling cucumbers                    

18
to 24 large heads of fresh dill weed or 3/4 cup dill     


 seeds                                                     

1-1/2
gal. water                                            

3/4
cup canning or pickling salt                            

2
to 3 cloves garlic, peeled and sliced                     

6
tbsp. mixed pickling spices                               

    YIELD: About 4 to 5 quarts                             

    PROCEDURE:   Wash cucumbers.  Cut 1/16-inch slice  from

blossom
 end  and  discard. Leave  1/4-inch  stem  attached.

Place
cucumbers in a suitable 3-gallon container.  Add dill.

Combine
water, salt, garlic, and pickling spices.  Bring  to

a
 boil.  Cool and pour over cucumbers in container.  Add  a

suitable
 cover and weight. Keep at room temperature  for  1

week.
 Drain off brine and heat to boiling, then cool.  Fill

jars
 with  pickles  and  brine.  Seal  and   store   in   a

refrigerator.
 Pickles may be eaten after 3 days  and should

be
consumed within 2 months.                                

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