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Saturday, April 9, 2016

Sweet Dill Refrigerator Pickles

2 cups white vinegar
2 cups water
2 cups sugar
1/4 cup salt
12 cups cucumbers, sliced
1 white onion, sliced and separated into rings
1 cup fresh dill, minced

In a saucepan over medium-high heat, bring vinegar, water, sugar and salt to a boil. Boil for one minute. In a large, non-metallic container, combine cucumbers, onion and dill. Pour vinegar mixture over cucumber mixture; let cool. Cover and refrigerate at least 3 days before serving, stirring occasionally. Keep refrigerated. Makes about 3-1/2 quarts.

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