Thursday, July 12, 2012

24 Hour dill pickles

So what do you get when you combine.....






H2O


Dill from the garden

 Any guesses??  I'll give you a hint...they taste like a pickle :) 
The yummiest & easiest 24 hour dill pickle ever!!  No really....ever....

Now that you know what is all in it let me fill you in on the rest....This is an old family recipe & I own the rights so please do not sell them or I will find you...lol.  On we go....

3 to 4 pounds pickling cucumbers
BRINE:
4 Cups vinegar
12 Cups water
1/2 Cup salt
1/4 Cup sugar
dill (preferably fresh but seeds will work)


Here are the easy peasy directions....

You place the vinegar, water, salt & sugar into a large pot....bring to a full hard boil....that's it for the brine



While the brine is on the stove you will want to prep your pickles....oops I meant cucumbers :)  Just cut into 4 slices....


You then are just going to layer your cukes & dill in a couple of layers. 

Once your brine is done *carefully* pour the brine over the pickle/dill concotion....

That's it....you're done!!  The last thing I do though to keep anything from flying in my awesome pickles is I lay a heavy plate over the top of the bowl....stick in the corner & let sit for 48 hours....I know I said they are 24 hour dills but the flavor is really enhance by letting them sit a bit longer....

This is where they will stay until i'm ready to eat them....
NOTE: could be eaten in 24 hours but 48 is much better....

When they are done just fill mason jars evenly with pickles, dill and brine and put in the fridge.  They last pretty long.....

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