Quick Garlic Dill Pickles

Name: Quick Garlic Dill Pickles
Yield: 48 - 50 Servings
Ingredients: 5 lb. (3 to 5-inch) firm kirby cucumbers (about 20) washed; 1 - 1/2 cup(s) coarse salt; 2 tbsp. mixed pickling spices; 4 clove(s) to 5 garlic cloves, unpeeled; 4 to 5 sprigs fresh dill; 2 - 1/2 cup(s) apple cider vinegar; 3 tbsp. sugar

Deli-Style Quick Pickles!

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

48 - 50 Servings

Prep time:

Cook time:

Ingredients:

5 lb. (3 to 5-inch) firm kirby cucumbers (about 20) washed
1 - 1/2 cup(s) coarse salt
2 tbsp. mixed pickling spices
4 clove(s) to 5 garlic cloves, unpeeled
4 to 5 sprigs fresh dill
2 - 1/2 cup(s) 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.