Garlic Dill Semi-sweet Refrigerator Pickles

This year's crop of cucumbers

Tom really likes these because they are garlicky and dilly but also a little sweet and spicy.  I used what I had on hand --- head of garlic, sweet onion, mustard seeds, red pepper flakes, peppercorns ---plus a big bunch of dill from our local farmer's market.  I think I am getting the hang of making pickles now.  

Packed them in these pretty aqua pint-sized jars which I found at Tractor Supply where they have lots of canning gear.

---Barbara

Garlic Dill Semi-sweet Refrigerator Pickles

Makes 4 pints 

1 head of garlic cloves, papers removed, and sliced lengthwise
1 large sweet onion, chopped
12 small pickle cucumbers, sliced in thin circles
2 T. mustard seeds
1 large clump of fresh dill (1 packed cup)
2 T. hot red pepper flakes
1 t. mixed peppercorns, or all black
1 T. sea salt
1/2 cup sugar
2 cups purified water  (mineral free)
2 cups white vinegar

Wash the containers and lids well, and dry completely.

In a large heat-resistant bowl like Pyrex, about 4 quarts, add the chopped onion, sliced garlic, and the sliced cucumbers.

In a large saucepan, add the sugar, water, vinegar, and the spices:  dill, red pepper flakes, peppercorns, salt, mustard seeds.  Take a few of the garlic slices from the bowl and add too.

Bring to a full boil, and then turn it down, but keep it boiling for 1 - 2 minutes.

While still very hot, pour over the cucumbers mixture, and stir with a large spoon until everything is well coated and all the veggies come in contact with the pickling mixture.

Note;  my dill became a big clump, like seaweed.  I tired to separate it with no luck.  Perhaps it should be chopped or separated into individual strands when it goes into the liquid before boiling to prevent this.

Add a plate to hold the veggies down into the liquid.   Cover and refrigerate until completely cool.

Into  the bottom of each jar, ladle a little liquid.  Then fish out the cucumbers and divide evenly into the jars, i.e., pack the jars.  Be sure some of the garlic, onions, and the spices get into each of the jars along with the cucumbers.

The pickles will gain more flavor as they age in the refrigerator.

Fill the jars with the remaining liquid.  Screw on the cap well.  And turn upside down to be sure the liquid comes to the top, then turn back over after a little while.

You may have a little too many cucumbers and liquid.  Just put them in a little snacking cup.  They'll be gone before you know it.

---Barbara