24 Hour Pickles

1. 1

   Bring water, vinegar, sugar and salt to a rapid boil.

2. 2

   Cool completely.

3. 3

   Liquid should be enough to fill 3 jars (depending on size).

4. 4

   Wash jars and lids.

5. 5

   Cut cucumbers to desired size and pack into jars.

6. 6

   Add 2 cloves garlic and dill (fresh or dried) or dill seed per jar.

7. 7

   Pour completely cooled liquid into jars. Refrigerate 24 hours.

8. 8

   Must be kept in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.