Quick Garlic Dill Pickles

Ingredients

5 pounds (3 to 5-inch) firm kirby cucumbers (about 20) washed
1-1/2 cups coarse salt
2 Tbsp. mixed pickling spices
4 to 5 garlic cloves, unpeeled
4 to 5 sprigs fresh dill
2-1/2 cups apple cider vinegar
3 Tbsp. sugar

Preparation

1
Place cucumbers in a large non-reactive container. Combine 1/2 gallon of water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Cover and refrigerate overnight.
2
Drain and rinse the cucumbers, discarding brine. Pack into 4 to 5 wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars.
3
Combine 6-1/4 cups water, remaining 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil and pour into packed jars. Cool to room temperature. Cover and refrigerate for up to 2 months.

 



About

Deli-Style Quick Pickles!

Yield:

4 Quarts

Added:

August 10, 2011

Creator:

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