Icebox Pickles
Crisp dill pickles straight from the fridge.
2.4 litres water
1.2 litres distilled white vinegar
250 g pickling salt
2.3 kg pickling cucumbers
handful of fresh dill including heads
peeled garlic cloves
whole mixed peppercorns
1. Put the water, vinegar and salt in a large pan and bring to the boil.
Remove from heat, and refrigerate in glass jars overnight.
The next day, scrub the cucumbers and remove blossom ends.
2. To pack, add some dill, a few garlic cloves and about tsp of
peppercorns to each sterilized pickling jar. Add the cucumbers, packing quite
tightly,
and cover with the cold brine. Secure the lids, and refrigerate for 3 days
before eating.
Keep stored in the fridge, and eat at will.
If one is too lazy to think, too vain to do a thing badly, too
cowardly to admit it, one will never attain wisdom.
- Cyril Connoly