Quick Garlic Dill Pickles
By: Patricia Stagich
Published: Wednesday, August 10, 2011 - 7:15am

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!