Wednesday, July 13, 2011

Scrum-dilly-icious!

Our family loves dill pickles. In fact, our oldest son can eat a whole jar of Clauson's in a weekend visit, including the juice! I used to can dill pickles and water bath them every year. But my niece Sheila found a recipe for refrigerator pickles that stay so crisp because they are not cooked. Yum!






If you would like to try these, here is the link for the recipe: 

dan koshansky’s refrigerator pickles — A Way to Garden

 

5 comments:

  1. I can remember eating the really humongous dill pickles when I was young. This recipe certainly sounds easy enough but don't think we can get any pickling spice at the store here. The Arabs pickle cucumbers, carrots and beets and serve the mix with sandwiches or homous. I've never learned to make them but should. Hope you are having a great day. Tammy

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  2. Well how totally cute are these. I wouldn't want anyone to open them and ruin my cute jars. Sounds delish though!!

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  3. Thank you for the recipe. I can't wait to try it out. I love how you've decorated the jars. Darling.

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  4. Love the recipe! They will be so crisp and fresh done this way! Enjoy your weekend! ♥

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  5. PS We better not eat pickles and ice cream though! heeheehee! ♥

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