submitted by NJMomCooks {2 Recipes}
Makes: 2 Quart Jars
Description: Easy, flavorful garlic dill pickles that are ready in 24 hours and last up to a month in the refrigerator.
Ingredients:
3 pounds
Kirby Cucumbers, cut into spears
8
Large Garlic Cloves, peeled & smashed
1 TB
Coriander Seeds
1 tsp
Mustard seeds
2 tsp
Black Peppercorns
1/4 tsp or more
Red Pepper Flakes, adjust to your heat preference
20 Sprigs
Fresh Dill
1 1/4 Cups
White Vinegar
3 TB
Kosher Salt
2 TB
Granulated Sugar
2 Cups
Cold Water
Instructions:
Distribute garlic & spices evenly between the 2 jars. Add sprigs of dill then pack each jar tightly with cucumber spears.
Combine vinegar, salt & sugar in a stainless steel, non reactive, saucepan. Cook over high heat, whisking until salt & sugar are dissolved. Remove from heat, stir in cold water. Pour into the jars over the cucumbers. Add some water if necessary until cucumbers are fully submerged. Put the lids on & refrigerate 24 hours. Turn over the jars & shake them to distribute seasoning once a day if desired. These will last 1 month in the refrigerator.
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