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Overnight Refrigerator Dill Pickles


Here is a quick overnight pickle that kids love. If you are unfamiliar with canning procedures, read Pickling Techniques before beginning.

Ingredients
* 1/2 cup distilled white vinegar
* 2 cups water
* 1-1/2 teaspoons salt
* 2 tablespoons white sugar
* 3 cups sliced cucumbers
* 1/2 cup sliced onions
* 2 cloves garlic, peeled
* 1 large sprig dill weed (or 2 teaspoons dried dill weed)
* 1/2 cup sliced green bell peppers

Directions
1. In a medium saucepan over medium heat bring water, vinegar, salt and sugar to a boil. Boil until the sugar and salt completely dissolve.
2. Place onion, garlic cloves, dill weed and bell pepper in a large sterile jar or container. Add the sliced cucumbers.
3. Pour the vinegar mixture over the vegetables.
4. Add water if necessary to ensure the cucumbers are completely under liquid.
5. Store in the refrigerator.
May be eaten as soon as cold but for better flavor allow to refrigerate overnight. Flavor improves with time.

Note: These pickles are not preserved as traditional pickles via complete fermentation, boiling water bath and sealed containers. While salt and vinegar will extend the life of any food, reasonable care should be observed in length of storage. These pickles may be good for a month or they may last a year, if kept refrigerated under 40 degrees F. As with any food, it is not difficult to know when the food has spoiled. Just use your eyes and nose. If an off-color or foul odor develops, the food should be disposed of and not eaten.





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