This canning recipe is great for serving fresh crisp pickles during gatherings. By using this recipe, dill pickles will last up to 2 weeks in the refrigerator.
1 or 2 Cucumbers
1 Tbs dried dill weed (or 1/4 cup of fresh dill springs)
3 Garlic cloves – chopped
2 tbs of kosher salt
1/4 tsp black peppercorns
3 Tbs of white vinegar
Bottled or filtered water
First, slice cucumbers and fill in your large quart jar. Stuff your dill springs into jar next. Add your garlic, salt, peppercorns, and vinegar. Fill the remainder of the jar with your water. Add seal, lid ring and shake vigorously.
Refrigerate the pickles for 24 hrs and can be stored for up to 2 weeks.
***This is NOT recommended for LONG TERM STORAGE***