Quick Pickles

Instructions

1. 1

   long (about 20 cucumbers) 1 1/2 cups coarse salt 2 tablespoons mixed pickling spices (available premixed in supermarkets) 4 to 5 cloves garlic, unpeeled 4 to 5 sprigs fresh dill 2 1/2 cups apple-cider vinegar 3 tablespoons granulated sugar Wash cucumbers well.

2. 2

   Place in a large nonreactive container.

3. 3

   Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved.

4. 4

   Pour over cucumbers.

5. 5

   Place a plate on cucumbers to keep them submerged in liquid.

6. 6

   Cover and refrigerate overnight.

7. 7

   Drain and rinse the cucumbers, discarding brine.

8. 8

   Pack into four to five wide-mouthed quart jars.

9. 9

   Distribute pickling spices, garlic, and dill evenly among the jars.

10. 10

    Combine 6 1/4 cups water, 1/2 cup salt, vinegar, and sugar in a medium saucepan.

11. 11

    Bring to a boil, and pour into packed jars.

12. 12

    Cool on a rack to room temperature.

13. 13

    Cover, and refrigerate for up to 2 weeks.

14. 14

    NOTE: I used 2 half-gallon wide-mouthed jars, with the metal clasp.

15. 15

    Sterilize the jars in boiling water or run through the dish washer with the hot cycle.

16. 16

    I love garlic, so I put about 10 whole cleaned cloves in each jar.

17. 17

    I also put extra fresh dill into each jar along with 1 tablespoon pickling spices.

18. 18

    I needed to make another half recipe of the pickling brine in order to cover the pickles.