24 Hour Pickles

Directions

1. 1
   Bring water, vinegar, sugar and salt to a rapid boil.
2. 2
   Cool completely.
3. 3
   Liquid should be enough to fill 3 jars (depending on size).
4. 4
   Wash jars and lids.
5. 5
   Cut cucumbers to desired size and pack into jars.
6. 6
   Add 2 cloves garlic and dill (fresh or dried) or dill seed per jar.
7. 7
   Pour completely cooled liquid into jars. Refrigerate 24 hours.
8. 8
   Must be kept in refrigerator.
9. 9
   Makes 4 quarts.