I usually make refrigerator dills. I make the brine in a pot with all the spices and such and then ladel the hot brine into the jars of pickles. I let the jars cool overnight and then stick them in the fridge. They stay good for many months.
Although this recipe http://ift.tt/2vpErxa uses a canning process to make the pickles, could I just use my refrigerator method and be ok? The only major difference between my refrigerator dill recipe and this one is there is pickling salt (about 1/3 cup per 4 quarts)
Submitted August 26, 2017 at 08:13AM by Arixo http://ift.tt/2wPkseS Cooking
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