How to Pickle Pickles (Refrigerator Pickles that is)
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
8 servings
- 3 liters or 3 quarts jar
- 3 lb of small-medium cucumbers
- 7 cloves of garlic
- 4 stems of dill
- 2 small roots of horseradish (optional)
- 10 -15 whole black peppers
- 3 tbsp of table salt
- Filtered cold water
Steps
Wash and cut off both ends of the cucumbers. Pack them into a jar with some room left at the top.
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.
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.
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.
Source: Natasha's Kitchen by Natasha of NatashasKitchen.com
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