Quick Garlic Dill Pickles

My vegetable garden was a complete flop this year.  Probably due to the excessive heat we had.  Luckily, I have a Farmer's Market nearby where I can get lots of fresh produce.  I have been waiting for the little kirbys to arrive so I can make my pickles.  They finally came in yesterday!  I recycle old pickle jars to put these up. These are very quick to make, crunchy and garlicy!

You will need:

• 5 pounds (3 to 5-inch long firm kirby cucumbers (about 20), washed
• 1-1/2 cups coarse salt
• 2 Tbsp. mixed pickling spices
• 4 to 5 cloves garlic, unpeeled (I add additional chopped garlic - about 1 tsp.)
• 4 to 5 sprigs fresh dill
• 2-1/2 cups apple cider vinegar
• 3 Tbsp. sugar

Place cucumbers in a large non-reactive container.  Combine 1/2 gallon water with 1 cup salt, and stir until salt is dissolved.  Pour over cucumbers.  Cover and refrigerate overnight.  I put them in a gallon zip-lock bag.

Drain and rinse the cucumbers, discarding brine. Boil jars or run them through the dishwasher to sterilize. After brining, if any of the pickles look or feel soft and mushy, discard them.  Pack into wide-mouth jars.  Divide pickling spices, garlic and dill between the jars.  After packing jars, put additional dill on top of the pickles.


Combine 6-1/4 cup water, remaining 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.  These are best eaten after about 2 weeks, but you can start after 2 days in the refrigerator.  It's hard to wait!

 This makes about 4 Quarts. 

~Adapted from Martha Stewart Living
Sharing with Gooseberry Patch - Recipe Round Up 

Quick Garlic Dill Pickles