Great Crispy Dill Pickles Ready To Eat In 2 Days Recipes

Steps:

• Place cucumbers and onion in a medium heatproof bowl.
• In a small saucepan, combine sugar, vinegar, 1 tablespoon salt, and 1/4 cup water. Bring to a boil, stirring just until sugar dissolves. Pour over cucumber mixture; let cool completely, 1 hour. Let stand 1 hour more, then stir in dill and mustard seeds.
• Divide among two pint-size glass jars; freeze at least 1 week and up to 6 months.

Steps:

• Bring to boil 4 to 5 quarts water.
• add 2 1/2 TLB pickling salt per quart.
• and 1 cup vinager.
• let cool.
• In clean quart jars add
• 1 tsp muster seed.
• 3 peppercorns.
• 1-2 cloves garlic sliced or choped.
• 1-2 spigs dill.
• Quarter the pickles and fill jars.
• Pour water mixture to top of jars and place in refrig.
• Ready to eat in two days.
• Will keep up to 2 months in refrig.
• very crispy.

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.