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Title: Refrigerator Dill Pickles
Categories: Squash, Preservings, Herbs, Vegetables
Yield: 100 servings

8 lb Pickling cucumbers
40 Fresh dill sprigs
2 lg Onions; thin sliced
5 cl Garlic; sliced
1 qt Water
1 qt White vinegar
3/4 c Sugar
1/2 c Canning salt

Cut each cucumber lengthwise into four spears. In a
large bowl, combine the cucumbers, dill, onions and
garlic; set aside. In a Dutch oven, combine the
remaining ingredients. Bring to a boil; cook and stir
just until salt is dissolved. Pour over cucumber
mixture; cool.

Cover tightly and refrigerate for at least 24 hours.
Store in the refrigerator for up to 2 months.

Jake Haen, Ocala, Florida

Makes: about 100 pickle spears

RECIPE FROM: https://www.tasteofhome.com

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