Great , Crispy, Dill Pickles, Ready to Eat in 2 Days
Ready In: 1 hr
Yields: 10 Qts
Ingredients
- 10 lbs pickles, scrubed
- 1 bunch fresh dill
- 1⁄2 cup mustard seeds
- 30 peppercorns
- 15 fresh garlic cloves
- 25 tablespoons pickling salt
- 1 cup vinegar
Directions
- Bring to boil 4 to 5 quarts water.
- add 2 1/2 TLB pickling salt per quart.
- and 1 cup vinager.
- let cool.
- In clean quart jars add
- 1 tsp muster seed.
- 3 peppercorns.
- 1-2 cloves garlic sliced or choped.
- 1-2 spigs dill.
- Quarter the pickles and fill jars.
- Pour water mixture to top of jars and place in refrig.
- Ready to eat in two days.
- Will keep up to 2 months in refrig.
- very crispy.
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