24-Hour Half-Sour Dill Pickles


3 pounds (approx.) small pickling cucumbers, not peeled, well scrubbed
3 dill stalks
2 garlic cloves
1 tablespoon pickling spice
5 quarts water
1 cup vinegar
1/2 cup salt


Pack cucumbers into a sterilized 6-quart glass jar. Add dill stalks, garlic cloves, and pickling spice.
Mix water, vinegar, and salt. Pour over cucumbers (leaving headspace) and seal.
Leave at room temperature 1 day; then refrigerate.
For sour dills, leave at room temperature 3-4 days; then refrigerate to keep crisp.


about 3 dozen pickles

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