24 Hour Dill Pickles

Name: 24 Hour Dill Pickles
Ingredients: 6 small cucumbers; 4 cups water; 1/4 cup white vinegar; 1 teaspoon white sugar; 2 tablespoons kosher salt; 4 cloves of garlic, sliced thin; 1/2 teaspoon whole allspice; 1 teaspoon black peppercorns; 1/2 teaspoon mustard seeds; 6 bunches sprigs fresh dill

10 ingredients

3 steps

Ingredients

6 small cucumbers
4 cups water
1/4 cup white vinegar
1 teaspoon white sugar
2 tablespoons kosher salt
4 cloves of garlic, sliced thin
1/2 teaspoon whole allspice
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
6 bunches sprigs fresh dill

Directions

1

Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
2

Add the mustard seeds, peppercorns and allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and garlic.
3

Once the water & vinegar mixture has cooled (i.e. the brine), pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.