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Quick and Easy Dill Pickles

Ingredients

  • 2 tablespoons pickling spice, divided
  • 6 bay leaves
  • 6 sprigs fresh dill
  • 3 cloves garlic, peeled and halved
  • 16 small cucumbers, cut lengthwise into fourths
  • 3 ½ cups white vinegar
  • 2 to 3 tablespoons kosher salt
  • 2 to 3 tablespoons sugar
  • 3 ½ cups boiling water
  • 6 jars (12 ounces each)

Directions

  1. To each jar, add 1 teaspoon pickling spice, 1 bay leaf, 1 sprig dill and ½ clove garlic.
  2. Divide cucumber spears between jars.
  3. In a large bowl, stir together vinegar, salt and sugar.
  4. Pour water over vinegar mixture, stirring until salt and sugar are dissolved.
  5. Divide vinegar mixture evenly between jars. Let stand 1 hour or longer to cool to room temperature. Cover with lids.
  6. Refrigerate up to 3 months.

Serves: 1

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