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    Crunchy Deli Dills


    Source of Recipe


    Diane R.

    List of Ingredients




    4 c. water
    1 c.white vinegar
    1/4 c. Kosher salt
    1 tsp. pickling spice
    3 cloves of garlic - sliced
    3 sprigs fresh dill weed

    Recipe



    Put garlic cloves and fresh dill sprigs into qt. jars. Cut unwaxed cucumbers into spears and fit into jars. Top off with liquid. Cover jars tightly. Refrigerate. Pickles will be ready to eat in 3 days. This batch makes 2 1/2-3 qt.-size jars. Keep refrigerated and use within 1 week.

 

 

 

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