24 Hour Pickles

5 ingredients
3 steps

Ingredients

  • 1 c. salt, scant
  • 3 c. sugar
  • 1 qt. vinegar
  • 2 qts. water
  • 1 Tbsp mixed pickling spices (heaping)

Directions

  1. 1
    Cut pickles in quarters or smaller pieces. Put in stone crock alternately with a layer of dill and sliced onions. Boil brine well. Pour boiling hot over pickles. In
  2. 2
    24 hours
  3. 3
    these pickles are ready to eat. Will keep in an open jar in refrigerator. To can, in hot jars, reheat same juice, pour on hot and seal.

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