24 Hour Dill Pickles

By • September 19, 2010 • 2 Comments



Author Notes: An easy, quick and tasty refrigerator dill pickle recipe. rosemarried

Serves 8

  • 6 small cucumbers
  • 4 cups water
  • 1/4 cup white vinegar
  • 1 teaspoon white sugar
  • 2 tablespoons kosher salt
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon whole allspice
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds
  • 6 bunches sprigs fresh dill
  1. Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
  2. Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
  3. Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.
From Our Friends
powered by ZergNet

Tags: pickled

Comments (2) Questions (0)

Default-small
Default-small
Stringio

12 months ago Kathy Range Kirby

do you have to have the sugar? We don't like sweet pickles

Default-small

12 months ago Jen

How long can they be kept?