Sherri Profile - Allrecipes.com (12476021)

Sherri


Sherri
 
Home Town: Fairfield, Connecticut, USA
Living In:
Member Since: Apr. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Needlepoint, Gardening, Hiking/Camping, Camping, Fishing, Photography, Reading Books, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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Recipe Reviews 1 review
Spicy Refrigerator Dill Pickles
I absolutely love pickles and am very particular about them...they must have FLAVOR like you just got it out of the full sour pickle barrel at the deli, not like some of those storebought that taste like cold cucumbers that ran past the pickle brine. I also never made pickles before, bought the cucumbers and then had to rush out of town for a funeral. I knew the cukes would be rotten by the time I got back so I mixed the brine and put the pickles in exactly as directed while I packed. LEt them sit as instructed and popped them in old mayonaise jars and popped them in the frig. I cut the cucumbers in quarters lengthwise and followed instructions EXACTLY...except I had no fresh dill so I used dried. (I looked in a substitution book which said to use 1 tsp dry in place of 1 Tbsp fresh, which is 1/3 the amount..so I used 1/2 cup in place of 1.5 cup) My dill was a bit old, so I dumped in more than it said...maybe 3/4 cup. I am making it again today, as all my friends want to try some and I wanted to test it on myself before poisoning anyone else! I am going to try fresh dill. Also, I cut sugar all the time when I bake, but was afraid to in this recipe as I didn't know what the chemical interaction was with the ingredients. They were NOT AT ALL sweet...and I can eat a lemon or lime raw. When I get these down I will try canning with a water bath, but this is so simple I wish I had tried it decades ago.

3 users found this review helpful
Reviewed On: Nov. 10, 2013
 
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