Perfect Pickles the Easy Way

It’s been a long while since I’ve taken the time to sit down and blog. Life in the Hershberger household is still much the same as where I left off this time last year. A few more recent happenings include: building a new house, (I hope to post some pictures soon.) and learning to eat the THM way (Trim Healthy Mamma). I know I was supposed to list three things but I couldn’t think of a third option that you’d find interesting and this isn’t English 112.

Okay, back to those pickles… I’ve said before that I’m not a person who gets a bang out of canning. My mom is the expert. I do however have a thing for pickles, dill pickles mind you. I’ve tried to can them because I was assured that very little skill was required. They were mushy, not crispy. (I know I used the right kind of vinegar, didn’t process them very long & used pickle salt!) Recently I found a tried and true THM Mennonite refrigerator dill pickle recipe by Dorcas Stutzman. I made a gallon of these babies and seriously ate most of them. Eric suddenly became a fan when he discovered the awesomeness of swiss cheese and dill pickles. I watched him eat all that goodness and drooled┬ácomplained.

Find yourself a friend who grows pickles unless you’re lucky enough to have your own. Thanks Crystal for the cukes. Then find some gallon jars or any size jars and give these pickles a try!

Refrigerator Dill Pickles

  • 6 C. water
  • 2 C. vinegar, white or apple cider
  • 1/4 C. canning salt or sea salt
  • 1/2 tsp. alum
  • 4 to 5 lbs. cucumbers, washed
  • 1 large onion, peeled and sliced
  • handful of fresh dill, washed
  • 3 whole cloves, optional (I didn’t put these in.)
  • 6-8 garlic gloves, peeled

Bring the water, vinegar, salt and alum to a gentle boil. Let the brine cool. Layer the remaining items in a gallon jar in the order listed: onions, dill, garlic, cloves and cucumbers. Pack the cucumbers in tightly. Pour the cooled brine over the cucumbers. Let your jar of pickles sit on the counter for 3 to 4 hours then refrigerate. They are ready to be eaten within 2-4 days if you can wait that long. These should keep in the fridge for up to a year unless you’re crazy about pickles!

Note: You can use any size jar. Just keep in mind that the ingredient amounts are for a gallon of pickles. I found a variety of wide-mouthed, odd-shaped jars from my mom to use. She also let me store some extra jars in their sales cooler.

If you are a THM fan these fall into an FP. That’s seriously cool.

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