Monday, 1 September 2014

Copycat McClure's Refrigerator Garlic Dill Pickle Spears Recipe

I absolutely love dill pickles.  I used to buy expensive gourmet pickles because I loved the homemade taste.  That was before I discovered how easy homemade refrigerator pickles are.  No sterilizing or boiling.  We are addicted to these.  I think these taste as good as the fabulous pickles by McClures.

Refrigerator Garlic Dill Pickle Spears - enough for 4 large canning jars


1 small basket of pickling cucumbers 
1 bunch of fresh dill
1 clove or garlic - separated
cayenne pepper to taste 
6 cups of water
5 1/4 cups of white vinegar
4 tablespoons of course salt (pickling salt)
1 table of pickling spice (optional - adds flavor, but is not necessary for great pickles)

Wash and clean cucumbers.  Slice into spears.  
Place 2 cloves of garlic at the bottom of each canning jar.  Add a generous sprig or two of dill to the bottom of jar.  Fill jars with spears.  Leave enough room for liquid.

In pot combine water, vinegar, salt and pickling spice is using.  Sprinkle a bit of cayenne to taste over water.  Bring water to boil until salt dissolves. Remove from heat.  Fill each jar with hot liquid dividing between the four jars.  Make sure to completely cover cucumbers.  Place a couple more springs of dill at top of jar.  Place lids on jar.  

Store in refrigerator  Pickles should be ready to eat in 72 hours.  

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