Super Easy Quick Dill Pickles
Source of Recipe
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Recipe Introduction
Quick dill pickles are easy to make and very practical if you have a small garden and only have a few pickling cucumbers ready at one time. Delicious!
List of Ingredients
6 cups cider vinegar
6 cups water
½ cup canning salt (regular salt may be used if canning salt is unavailable)
½ cup granulated sugar
For each quart you will need:
2 cloves garlic (cut in half)
2 pieces (flowerets) dill
1 teaspoon mustard seed
6-12 whole pickling cucumbers (quantity will vary according to size)Recipe
Gently heat glass quart-sized canning jars and lids in a pan of water.
While the jar or jars and lids are heating, combine the vinegar, water, salt and sugar in a large non-aluminum stockpot to make the pickling brine. Bring the mixture to a boil.
Place the garlic, dill, mustard seed, and pickling cucumbers in each jar.
Lay the jars on their side when placing the first cucumbers inside, so they will stand up straight.
Fill each jar with the pickling brine, leaving 1/2 inch of headspace. Using a funnel from a canning kit makes the job a lot less messy.
If you would like to store your pickles on a shelf, process the jars for 15 minutes in a boiling water canner.
If you are not canning the pickles, let the jars stand at room temperature for 12-14 hours, then refrigerate. This method produces a pickle of unsurpassed crunchiness.
Store unused brine in the refrigerator for the next time you need it.
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