24-Hour Half-Sour Dill Pickles
Total Time: 30
Yield: about 3 dozen 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
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.