24-Hour Half-Sour Dill Pickles
This recipe for half-sour dill pickles is so simple! Place pickling cucumbers in a jar, add the spices, then pour a vinegar-water-salt mixture over the top. Leave sealed for 24 hours and you’re done.
Yield:
about 3 dozen picklesIngredients
3 pounds (approx.) small pickling cucumbers, not peeled, well scrubbed
3 dill stalks
2 garlic cloves
1 tablespoon pickling spice
5 quarts water
1 cup vinegar
1/2 cup salt
Instructions
For half-sour dill pickles, pack cucumbers into a sterilized 6-quart glass jar. Add dill stalks, garlic cloves, and pickling spice. Mix water, vinegar, and salt. Pour over cucumbers (leaving headspace) and seal. Leave at room temperature 1 day; then refrigerate. For sour dills, leave at room temperature 3-4 days; then refrigerate to keep crisp.
