Overnight Refrigerator Dills
Bohemian Dills from my Mom In-Law
Our cucumbers have been growing crazy...blowing up overnight...so we have been picking everyday...and now have enough for a gallon of Overnight Dills.
Beauty of these is they are crisp like Deli-pickles...yes, the $8 a jar ones...and you don't have to can them.
Add a 4" layer of slices (try to keep them the same thickness)
sprinkle with one green onion head and some of the chopped leaves,
2 cloves of garlic quartered
1-3 large flower of dill and some small dill branches, soft stems are okay.
Repeat layers until the Jar is full almost to the top,
cucumbers, onions, garlic and dill.
Keep the jar loosely packed...
Prepare your brine:
1 1/2 cup of white vinegar
2 1/2 cups of water
2 TBSP of canning salt
1 TBSP of Sugar
Bring brine to a boil.
Ladle boiling brine over the Cucumbers
within an inch of the top.
Push a spoon down the inside of the jar and move the cucumbers around to release bubbles, or shake the jar. Add more brine to fill, and screw on lid.
Wrap the jar tightly with 3-4 towels, and leave overnight>
You could do these in a stoneware crock like the old days. I have a small crock with a metal push down on the lid...which I have used for a smaller batch.
Perfect Garden Food for summer!
Thanks Mom, and Hubby is so glad you gave me the recipe!
What's Your Favorite type of Pickles?
Thank you for your cooperation,