Quick Garlic Dill Pickles

Name: Quick Garlic Dill Pickles
Yield: 4 Quarts servings
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

Deli-Style Quick Pickles!

This recipe contains cucumbers, sea salt, pickling spices, fresh garlic, fresh dill, apple cider vinegar, sugar

4 Quarts servings

Prep time:

Cook time:

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

Instructions:

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.