MYO: 24 hr Pickles

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    • #239352

      24 Hour Pickles

      2 qt Water
      1 c White vinegar
      1/2 c Sugar
      1/3 c Salt; (not iodized)
      6 Cucumbers; up to 7
      Dill; fresh or dried
      6 Garlic cloves; up to 8

      Bring first 4 ingredients to rapid boil and cool completely. Liquid should
      be enough to fill 4 jars (depending on size). Wash jars and lids.

      Cut cucumbers to desired size and pack into jars. Add 2 cloves garlic (per
      jar), dill to taste. Pour liquid (when completely cooled) into jars. Refrigerate
      24 hours. Must be kept in refrigerator.


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