Easy Garlic Dill Pickles {No Canning Needed}

Name: Easy Garlic Dill Pickles {No Canning Needed}
Total time: 40 min
Ingredients: 1 quart pickling cucumbers enough to fill a qt. jar, washed and blossom-ends cut off; 4 garlic cloves peeled and sliced in half; 1 to 2 large fresh dill heads add up to 1 tsp. dried dill seed, if desired for more dill flavor; 1/4 teaspoon red pepper flakes optional; 1¼ cups cider vinegar; 1¼ cups water; 2 teaspoons pickling spices; 1 tablespoon + 1 teaspoon pickling salt; 1½ teaspoons sugar

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Total: 40

Servings: 1

Easy Garlic Dill Pickles {No Canning Needed}

Ingredients

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1 quart pickling cucumbers enough to fill a qt. jar, washed and blossom-ends cut off4 garlic cloves peeled and sliced in half1 to 2 large fresh dill heads add up to 1 tsp. dried dill seed, if desired for more dill flavor1/4 teaspoon red pepper flakes optional1¼ cups cider vinegar1¼ cups water2 teaspoons pickling spices1 tablespoon + 1 teaspoon pickling salt1½ teaspoons sugar

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Instructions

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Step 1

Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.

Step 2

Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.

Step 3

In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.

Step 4

Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.

Step 5

Let cool to room temperature, label the lids with day and year and then store in the refrigerator.

Step 6

The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*