NatashasKitchen.comHow to Pickle Pickles (Refrigerator Pickles that is)
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Ingredients
Serves 8- 3 lb of small-medium cucumbers
- 4 stems of dill
- 7 cloves of garlic
- Filtered cold water
- 10-15 whole black peppers
- 3 tbsp of table salt
- 2 small roots of horseradish (optional)
- 3 liters or 3 quarts jar
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Steps
- Step 1
Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
- Step 2
Cut garlic cloves into 2-3 pieces, roughly cut up dill, slice up your horseradish root and add everything in the jar, including black pepper.
- Step 3
Dissolve 3 tbsp of salt in 6 cups(1.5 quarts) of filtered water and fill the jar. Make sure that cucumbers are covered completely in water.
- Step 4
Let the jar sit at room temperature, covered loosely with a cheesecloth or lid for 24 hours (cucumbers should be fully submerged. Refrigerate pickles afterwards. They are best served cold.
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Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
Source: NatashasKitchen.com
