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Canning & Preserving Recipes: Kicked-Up Garlic Refrigerator Dill Pickles

Pickles, Relishes & Chutneys

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Kicked-Up Garlic Refrigerator Dill Pickles
Featuring Ball® Simple Creations® Kosher Dill Pickle Mix
Makes 4 (32 oz) quarts or 8 (16 oz) pints
You will need:
 7 lb pickling cucumbers (about 28 small to medium)
 6 cups water
 2-1/2 cups vinegar
 1 5-oz pkg Ball® Simple Creations® Kosher Dill Pickle Mix
 4 cloves garlic, peeled and halved
 4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands

Directions:
1.) CUT ends off cucumbers. Cut into spears.
2.) COMBINE water, vinegar, contents of package and garlic clove halves in a medium saucepan. Heat to a boil.
3.) POUR hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes.
4.) PACK cucumber slices into clean jars. Add 2 garlic clove halves to each jar. Ladle pickling liquid over cucumbers and garlic. Place lids and bands on jars.
5.) REFRIGERATE up to 3 months.

Note: For added crispness, soak cut cucumbers in ice water for 4 hours before preparing recipe. For added flavor, allow pickles to stand for 2 weeks.

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