My second batch of pickles. I put the bottle of wine in the middle so you could get an idea of the size. All the cucumbers are from my garden.
Lyle has the easiest pickle recipe on the planet. So easy, I can do it. These are not canned pickles. These are refrigerator pickles and must be kept in the refrigerator. But the recipe is so easy I don't mind the use of space.
1 quart vinegar
3 quarts water
1 cup salt
Garlic (about 4 cloves each container)
Dill (a big bunch)
Cucumbers (as many as you've got containers)
Stuff the cucumbers, garlic and dill into containers as tightly as you can fit.
Bring first three ingredients to a boil.
Pour hot liquid into cucumber containers. Seal. Let cool a few hours. Refrigerate. Can be eaten in three days.