Dill Garlic Refrigerator Pickles By The Bucket Full Recipes

REFRIGERATOR GARLIC DILL PICKLES

Steps:

• Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
• In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
• Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
• NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

REFRIGERATOR DILL PICKLES

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

BUCKET DILL PICKLES

Steps:

• 1. Wash a 5 quart pail in hot water and dry. Wash and quarter cucumbers. Put 1 layer of dill (3-4 heads), 1 layer of quartered cucumbers and 3 cloves of garlic and 1 red pepper in the pail; repeat layers ending with a layer of dill until pail is full. I usually make 3 to 4 layers. If I haven't used all the garlic and peppers, I just add them to the pail.
• 2. In large kettle, mix water, vinegar and salt. I use Nursery water which is found in the baby food section as our tap water is too soft and pickles will get mushy. Bring to a boil and boil 5 minutes. Remove from heat, let cool 10 minutes and then pour over cucumber mixture. Put lid on bucket and let stand 1 hour. I usually set the bucket on a couple of layers of paper towel before I pour on the brine, as it may run over when the lid is put on. After 1 hour, put in refrigerator for 5 days. Do not open the lid until the 5 days are up! I usually write the date I made them on the top of the lid so I know when they are ready to use.
• 3. After the 5 days, they are ready to eat. At this point, I usually pack them into clean quart jars with the dill and garlic and 1 pepper to each jar, then fill with brine from the bucket and put on the lids and rings. These must be stored in refrigerator. Makes about 5 quarts.

DILL & GARLIC REFRIGERATOR PICKLES BY THE BUCKET-FULL

Steps:

• Combine water, vinegar, canning salt, and sugar in saucepan and bring to boil. Keep hot.
• In the meantime, scrub cucumbers, cutting into spears if using larger cucumbers. Mince or crush garlic. (The smaller the pieces, the stronger the flavor). Slice onion.
• Pack cucumbers into buckets or jars, layering with garlic, onion, and dill. Sprinkle alum over the top.
• Poor hot brine over the cucumbers.
• Refrigerate at least one week before sampling. If kept in airtight container, pickles will keep for months in the refrigerator.