Great , Crispy, Dill Pickles, Ready to Eat in 2 Days

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READY IN: 1hr
YIELD: 10 Qts
UNITS: US

INGREDIENTS

Nutrition
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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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