Prep 20 mins
Cook 0 mins
Ya so it is kinda cheating- BUT these come out so good everytime. Fast, simple and easy. Just don't tell 'em you cheated! They keep for 6 months in the fridge but always disappear faster than that! A family recipe here in TX.
- 3785.0 ml dill pickle, whole
- 1 large onion, chopped
- 4.92 ml cayenne
- 8 garlic cloves
- 236.59 ml vinegar
- 78.07 ml canning salt
- 1064.65 ml water
- 1 bunch dill
- Remove pickles from jar and discard juice.
- Put some dill in bottom of empty pickly jar.
- Slice pickles into circles and add to jar along with onion and garlic cloves.
- Top jar with remaining dill.
- Boil vinegar salt and water and pour over pickles in jar.
- Replace jar top and let cool.
- Store in refrigerator.
WOW!!! I wanted to try these and am very pleased that I did! I scaled down to a quart size jar - because I wanted to test before going a full gallon. I used fresh dill instead of a typical dill head -- and was happy with the result. I've made dills the tradional way - and honestly, this is far more convenient and quick and most likely will be my new way of doing dills! YUMMY!!!
These are awesome!!! Not only is the finished product extremely beautiful to look at, but they taste like home canned pickles without the long pickling process. This would be great for gifts!!! I actually left some dills whole, cut some into circles and some into spears. Great recipe!!! Mama you never steer me wrong!
I am going make some of these pickles. I love how they sound and I can taste them now even with out trying the recipe!!!!!