Quick Pickles
Instructions:
1-1/2 cups coarse salt, 2 -1/2 cups apple-cider vinegar, 2 Tbsp. mixed pickling spices (available premixed in supermarkets), 3 Tbsp. sugar, 4 to 5 cloves garlic, unpeeled, 4 to 5 sprigs fresh dill, 5 lbs. 3-to-5-inch-long firm Kirby cucumbers (about 20).
Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover and refrigerate overnight. Drain and rinse the cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars. Combine 6-1/4 cups water, 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 1 gallon Enjoy Quick Pickles!
Wash cucumbers well. Place in a large nonreactive container. Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Place a plate on cucumbers to keep them submerged in liquid. Cover and refrigerate overnight. Drain and rinse the cucumbers, discarding brine. Pack into four to five wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars. Combine 6-1/4 cups water, 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil, and pour into packed jars. Cool on a rack to room temperature. Cover, and refrigerate for up to 2 weeks. Makes about 1 gallon Enjoy Quick Pickles!