Great , Crispy, Dill Pickles, Ready To Eat In 2 Days

1. 1

   Bring to boil 4 to 5 quarts water.

2. 2

   add 2 1/2 TLB pickling salt per quart.

3. 3

   and 1 cup vinager.

4. 4

   let cool.

5. 5

   In clean quart jars add

6. 6

   1 tsp muster seed.

7. 7

   3 peppercorns.

8. 8

   1-2 cloves garlic sliced or choped.

9. 9

   1-2 spigs dill.

10. 10

    Quarter the pickles and fill jars.

11. 11

    Pour water mixture to top of jars and place in refrig.

12. 12

    Ready to eat in two days.

13. 13

    Will keep up to 2 months in refrig.

14. 14

    very crispy.

* Per serving · 4 servings · Values may vary.

No additional tips available.