It's cucumber season . . . pickles galore from Rita!

REFRIGERATOR DILL PICKLES

These are really good too.

3 1/2 cups water

1 1/4 cups white vinegar

1 tablespoon sugar

1 tablespoon sea salt

4 cups cucumber spears

2 cloves garlic, whole

2 heads fresh dill

Directions

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 before tasting so they crisp up.

Ron Wilson

Ron Wilson

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