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24-Hour Half-Sour Dill Pickles

24-Hour Half-Sour Dill Pickles
26 votes, 3.72 avg. rating (74% score)
by

Total Time: 30

Yield: about 3 dozen pickles

This recipe for half sour pickles is so simple! Place pickling cucumbers in a jar, add the spices, then pour a vinegar-water-salt mixture over the top. Leave sealed for 24 hours and you're done.
24-Hour Half-Sour Dill Pickles

Ingredients:

  • 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

Instructions:

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.
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Updated Thursday, August 7th, 2014

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