CRUNCHY REFRIGERATOR GARLIC DILL PICKLES
I LOVE garlic dill pickles. I make these every year around the 4th of July to have on hane for picnics. They're crunchy, juicy, dill-y, garlicy........they're the best!
Provided by Susan Bickta
Categories Other Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- 1. Place cucumbers and onions in a plastic gallon container (I used an ice cream container), layering with the dill and garlic.
- 2. Bring water, vinegar, salt, sugar and pickling spice to a boil in a large pot. Add the alum and stir until dissolved.
- 3. Carefully pour boiling mixture over cucumbers and onions. Let cool for at least 1 hour.
- 4. Cover and refrigerate for 1 1/2 to 2 days, but no longer than 2 weeks.
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Aadarsh Yadav
[email protected]I followed the recipe exactly and my pickles turned out mushy.
Grace Suarez
[email protected]These pickles are a little too sour for my taste.
Konstantinos Athanasiadis
[email protected]I'm not a big fan of pickles, but these are actually really good.
Segomotso Legoale
[email protected]These pickles are a great addition to any party platter.
Jay Hanuman
[email protected]I love these pickles on sandwiches and salads.
Muzafar Shaikh
[email protected]These pickles are a great way to use up extra cucumbers.
Kanxu Babu
[email protected]I added some extra spices to my pickles and they turned out really flavorful.
Habibe Dall
[email protected]I used a different type of vinegar than the recipe called for and my pickles still turned out great.
Wandile s Zulu
[email protected]These pickles are so easy to make. I love that I can just throw them in the refrigerator and they're ready in a few days.
fairydust
[email protected]I followed the recipe exactly and my pickles turned out perfect. They're the best pickles I've ever had.
Benji Silver
[email protected]These pickles are amazing! They're so crunchy and flavorful. I love the dill and garlic flavor. I'll definitely be making these again.