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.
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Tags: pickled

Comments (2) Questions (0)


12 months ago Kathy Range Kirby

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


12 months ago Jen

How long can they be kept?