24-Hour Half-Sour Dill Pickles

From Best New England Recipes

Pickles and Preserves Recipes

Preparation Time: 30 minutes

Start to Finish Time: 45 minutes

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

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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