Polish Dill Pickles

1. 1

   Boil together water, vinegar, sugar and salt; let cool.

2. 2

   Pack a gallon glass jar (or smaller) with cukes.

3. 3

   Add 2 cloves, slice of onion, clove of garlic and 1/2 teaspoon of pickling spice. Place dill on bottom and top of pickles.

4. 4

   Pour cooled vinegar solution over cucumbers and close cover.

5. 5

   Let stand at room temperature, then place in refrigerator.

6. 6

   Ready to eat in 24 hours.

7. 7

   Lasts a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.