Sheree's Homemade Cooking Made Easy

This is a family favorite recipe to make every year when the cucumbers are coming in in abundance. This recipe was given to my family many years ago by a lady we knew, and they are really close to the Claussen pickles. You will need the following ingredients:

This recipe makes 1 1/2 gallon or 2 quarts or 4 pints of pickles.

No-Cook PicklesPhoto bySheree

Recipe:

3 cloves of fresh garlic

1/2 tablespoon of pickling spice

1/2 tablespoon of dill seed, or you can use 1 tablespoon of fresh

1 1/2 tablespoon of canning salt

3 cups of distilled or spring water

1/2 cup of vinegar

Wash and cut the ends from the cucumbers. You need to especially cut the bottom end off as this is the blooming end of the cucumber and it will release an enzyme that will make your pickles soften.

No-Cook PicklesPhoto bySheree

Add the garlic, dill weed or seed and pickling spice to the bottom of the jar.

No-Cook PicklesPhoto bySheree

Then to the 1/2 gallon jar add the washed cucumbers. You can leave the cucumbers whole, slice into thin vertical slices, make them into spears, or into thin circles.

No-Cook PicklesPhoto bySheree

In another bowl, add the water, vinegar and salt and stir together until the salt is dissolved.

No-Cook PicklesPhoto bySheree

Pour this vinegar mixture over the cucumbers in the jar and take a knife down the side to release any air bubbles that may be trapped. Place the lid and ring on the jar. This will not seal.

No-Cook PicklesPhoto bySheree

Set the jar on your counter for 36 hours and then move this to the refrigerator. Enjoy!

Note: You can make these pickles in a gallon jar just double the recipe. But remember these have to be placed into the refrigerator as they are not sealed so whatever size jar you use make sure they will fit.