@nakedgardener: Pickles with a kick! Refrigerator Zesty Dill Pickles makes 1/2 gallon Brine: 2.5 cups of white vinegar, 5% acidity 2.5 cups of water 2 tablespoons canning salt Add to pot, heat until salt is dissolved. Set aside to cool to room temperature. Add to quart jar: 1-2 Cloves of garlic, sliced in half Large handful of fresh dill 1.5 tsp onion powder 3 tsp whole black peppercorns 3 tsp mustard seed 1 tsp dill seed 3 jalapeños, sliced in half (I remove pith & seeds) 8-10 Sliced cucumbers Pour brine over cucs once it has cooled. Place in refrigerator for up to 1 year. They are best if you wait 2 weeks to eat them. these are not shelf stable, they must be refrigerated #dillpickles #picklerecipe #foodpreservation #refrigeratordillpickles #gardening

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Friday 03 July 2026 23:48:01 GMT