Garlic & Dill Refrigerator Pickles

This is one of our absolute favorite pickle recipes. I make them year round, using pickling cucumbers during the growing season and English cucumbers during the winter months. Recently, I started adding a mild spicy pepper to the jar for an added kick. When making pub burgers, potato salad, or a vegetable tray, these pickles are always a great accompaniment to the dish.

Garlic & Dill Refrigerator Pickles

Note: The ingredient amounts listed in this recipe are for a single one quart jar. Make as many quarts as you like by doubling or tripling ingredient amounts to fit your need.

3-5 pickling cucumbers or 1-2 English cucumbers per jar

1 mild flavored pepper, sliced

1 1/4 cups water

1 cup vinegar

1/4 teaspoon mustard seed

1/4 teaspoon whole allspice

1/4 teaspoon celery seed

1/4 teaspoon dill seed

1/4 teaspoon red pepper flakes

1/4 teaspoon whole cloves

1/4 teaspoon whole pepper corns

2 crushed fresh garlic cloves

Several small sprigs of fresh dill – to taste

1 teaspoon sugar

1 tablespoon kosher salt

Prepare jars by washing in warm soapy water. Also, wash rings and bands; let air dry.

In a medium saucepan combine water, vinegar, salt, and sugar. Heat on high, stirring until salt and sugar are completely dissolved. Turn off heat; cool completely.

To prepare cucumbers; wash, trim ends, and slice to desired size. Crush garlic and add to jars with dried spices and fresh dill. Firmly pack cucumbers and pepper slices into jars, leaving about an inch of headspace.

Add cooled liquid to jars until the spaces surrounding the cucumbers are filled, leaving 1 inch head space. Place the jars in the refrigerator and let sit for 5 to 7 days; each day giving the jars a light shake to redistribute the spices. After 7 days, enjoy the crispy crunch of these delicious pickles. These will keep in the refrigerator for up to a month.

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Bumbleberry Jam



As the spring season ushers in warmer temperatures, I am focused on the blossomed plants that will soon produce ripe, succulent berries. My last year’s supply of Bumbleberry Jam is running low so I am hopelessly awaiting the opportunity to pick fresh berries and the prospect of an abundant canning season. 

There is nothing sweeter than a freshly baked scone or a slice of whole grain bread slathered with creamy butter and a heaping scoop of Bumbleberry Jam.  We also enjoy pairing the jam with a hearty helping of extra crunchy homemade peanut butter to assemble the classic PB&J.  Oh, it’s all so berry delicious!

Below you will find the link for this incredible jam.  Always remember that using a reputable source for canning recipes is imperative.  Some of these sources include the National Center for Home Food Preservation, University Extension Websites, and Ball or Bernardin Recipes. These organizations have thoroughly tested recipes making sure to focus on food safety guidelines.  

It’s relatively simple to make jam.  Follow the directions exactly as written and you’ll end up with a safe, delicious product.  Most jam recipes require an abundance of crushed berries…

Then you’ll often need some pectin and sugar…



You’ll need a large pot to mix all of your ingredients together according to the directions…



After processing the jars in a water bath canner for the recommended time, you’ll let the jars sit to cool for 12-24 hours…



The Bumbleberry Jam recipe can be found here:

http://www.bernardin.ca/recipes/bumbleberry-jam.htm?Lang=EN-US

Ball has a recipe for Mixed Berry Jam that tastes delicious as well.  Here is the link:

https://www.freshpreserving.com/mixed-berry-jam-%7C-mixed-berry-recipes—ball-fresh-preserving-br1276.html