Refrigerator pickles
By June I usually have filled up the spare refrigerator with pickles. I
just use vinegar, salt and fresh dill for the brine and Armenian Yard Long cucumbers. They don't undergo any sort of heat treatment; they are just washed and sliced and dumped in the brine in large jars. I make more than twenty gallons and they are delicious. The problem is that by March of the next year the uneaten pickles get soft and mushy and I have to throw them out and so I have no pickles until the next batch is ready to eat in July. How can I keep them from going soft? Maybe a whole year is too long to expect refrigerator pickles to keep. Maybe I need to use a different variety of cucumber, or a different brine. Thanks -- Jack from Taxacola (formerly Pensacola), Florida |
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