24 Hour Dill Pickles

1. 1

   Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.

2. 2

   Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.

3. 3

   Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.