Cindy Farmer shares tips for canning pickles

Cucumbers seem to be plentiful in the garden this year.

And instead of just adding them to a salad this summer, why not make pickles?

Refrigerator pickles are quick, easy and fun to make.

FOX8’s Cindy Farmer joins her friend Brenda Morris to make dill pickles that are both easy to make and delicious.

Ingredients:

3 1/2 cups water
1 ½ cups apple cider vinegar
¼ cup kosher salt
2 teaspoons sugar
1 teaspoon dill seeds
1 teaspoon yellow mustard seeds
1 teaspoon black pepper corns
1 tablespoon chopped garlic
4 cups cucumber spears
fresh dill

Directions:
1. Stir water, vinegar, sugar, salt, dill seeds, mustard seeds, garlic and peppercorns together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
2. Combine cucumber spears, and fresh dill in sterilized canning jars. Pour cooled vinegar mixture over cucumber mixture. Refrigerate for at least 24 hours before serving.

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