Easy Garlic Dill Pickles

I got some goodies from our friend Russ’s Garden last weekend and one of the goodies I got was pickling cucumbers! Then Normy and I went to the farmer’s market and I got more goodies from there, one of them being fresh dill! So I made these!
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recipe

1 quart mason jar with lid
3-4 pickling cucumber
3 cloves garlic
8 sprigs fresh dill
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1 Tbsp Pickling Spice
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1 Tbsp sugar
1 1/2 Tbsp kosher salt
2/3 cup white vinegar
1 cup water

Quarter the cucumbers into four slices each, lengthwise, or cut into 1/4-inch chips. Cut the garlic cloves in quarters.
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In an extra mason jar or covered container, Pickling Spice,
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sugar, kosher salt
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and vinegar.
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Tightly close the lid and shake vigorously until the sugar and salt dissolve.
(I got Normy to help me with this)
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Add 1 cup water to the mixture.
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In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
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Pour the brine mixture over the cucumbers.
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Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.

Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.
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After 24 hours!

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FABULOUS! You won’t be disappointed!
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4 thoughts on “Easy Garlic Dill Pickles

  1. So these aren’t actually pickles that you can and let sit for months? I make bread and butter pickles, the jars seal, and they sit in my closet for up to year sometimes. This recipe won’t work like that??

    Thanks,
    Monica

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