Who doesn't love a good crunchy pickle? We all do! Follow these steps to make a great patch of homemade kosher dill pickles that will be ready to eat in 24 hours.
*Note this recipe is for one quart size jar of pickles. To make multiple jars just keep repeating the process with different jars.
Instructions
1. Wash the cucumbers and cut off the ends. Slice the cucumbers however you desire (speared, sliced, halves whatever works for you) or leave them whole.
2. In a large pot, pour the vinegar, salt and water together. Bring this mixture to a boil and make sure all the salt is dissolved.
3. In the bottom of each quart jar place the 2-3 cloves of garlic, the dill seed and the peppers if you desire to use them.
4. Pack the cucumbers in their final sliced form into the jar. You want to pack them tightly but with enough space that you can still fit the liquid mixture into the jar. Try shaking the jar back and forth a couple times, if the pickles wiggle in the jar but still stay in their respective place they are packed perfectly.
5. Pour the vinegar/water/salt mixture into the jar with the cucumbers and spices. Add some more dill to the top of the jar.
6. Seal the jars. Wait for the jars to cool enough and then place them in the refrigerator.
7. After 24 hours in the refrigerator your pickles will be ready to enjoy.
Tags: mixture into, will ready
