Quick Dill Pickles

Quick Dill Pickles

Mildred Richards

• 3 quarts water
• 1 cup salt
• 1 quart cider vinegar
• 1 head dill for each jar
• 1 clove garlic for each jar of cucumbers

Cut and slice cucumbers in to spears. Place in clean jars. Add dill and garlic to jars. Bring water, salt and vinegar to boil in large pot. Use dipper to scoop up enough liquid for each jar to pour over cucumbers, dill and garlic.

Jars and lids must be heated in boiling water for a few minutes so you will get a good "seal" when closing. Jars must be proper canning jars such as Kerr or Ball brand. You may use the jars from last canning season, but you will have to purchase new lids and rims.

After sealing, immediately cover the pickle jars with a towel so they will not cool off too quickly. You will be able to hear the lid pop. This means they have sealed properly. 

Let the pickles set for 7 days before eating.