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Quick and Easy Dill Pickles

Quick and Easy Dill Pickles
Quick and Easy Dill Pickles
Quick and Easy Dill Pickles
Quick and Easy Dill Pickles

From The Hamilton Beach Test Kitchen

Added by Pat

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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