Michigan State University Extension
Preserving Food Safely - 01600859
10/13/97

### REFRIGERATOR DILLS--WHOLE PACK

    6
    lb. of 3- to 4-inch pickling cucumbers

    18
    to 24 large heads of fresh dill weed or 3/4 cup dill

     seeds

    1-1/2
    gal. water

    3/4
    cup canning or pickling salt

    2
    to 3 cloves garlic, peeled and sliced

    6
    tbsp. mixed pickling spices

        YIELD: About 4 to 5 quarts

        PROCEDURE:   Wash cucumbers.  Cut 1/16-inch slice  from

    blossom
     end  and  discard. Leave  1/4-inch  stem  attached.

    Place
    cucumbers in a suitable 3-gallon container.  Add dill.

    Combine
    water, salt, garlic, and pickling spices.  Bring  to

    a
     boil.  Cool and pour over cucumbers in container.  Add  a

    suitable
     cover and weight. Keep at room temperature  for  1

    week.
     Drain off brine and heat to boiling, then cool.  Fill

    jars
     with  pickles  and  brine.  Seal  and   store   in   a

    refrigerator.
     Pickles may be eaten after 3 days  and should

    be
    consumed within 2 months.

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