Bill's Recipes

Pickles (refrigerated)

1 quart jar
1½ to 2 cups water (depends on how tightly the jars are packed)
½ cup white vinegar
6 to 8 small canning cucumbers (the smaller the better)
2 tablespoons salt (kosher or pickling salt preferred)
1 teaspoon pickling spice
1 teaspoon dill (if dill type pickles are desired)
1 or 2 cloves garlic (minced) or 1 teaspoon dried garlic bits
6 peppercorns (or more if you prefer hot pickles)

Following recipe is for 1 quart, scale as needed. Pickles must be kept in a refrigerator. See follow-ing recipe for canning alternative.

Scrub cucumbers. Pack cucumbers in jars. Add spices. Bring the vinegar-water-salt mixture to a boil and pour it over the cucumbers. Let it cool for an hour then put on the lids. Let it sit at room temperature for 12 hours to two days (longer time is for the winter, when rooms are cooler), then test. When pickled to taste, refrigerate.