Recipe - 24 Hour Pickles

These are nice and crisp, and easy to make.

Ingredients:
2 Quarts Water
1 1/2 Cups White or Apple Cider Vinegar
1/3 Cup Salt
1/4 Cup Sugar
2 or 4 Garlic Cloves, Chopped
1 Cup (or more) Fresh Dill
1 Tsp. Mustard Seed
Cucumbers, Cut or Sliced to taste

Preparation:
Wrap the Dill and Mustard Seed in Cheesecloth, this will allow you to avoid straining the brine and adding more garlic later on. If you don’t have cheesecloth, double the amount of garlic.

Bring the Water, Vinegar, Sugar and Salt to a boil; boil 3 minutes, then remove from heat.

Add the Dill/Mustard Seed Packet and Garlic, and allow mix to cool.

Once cool, remove the packet with the Dill and Seeds, or if you didn’t use cheesecloth, strain the mixture into another container and add more garlic.

Put cucumbers in a Glass or Plastic container, and pour the cooled liquid over them. Let stand unrefrigerated for 24 hours. After 24 hours, refrigerate pickles.

You're Going to Need:
Container(s) for the pickles.

Serves:
Makes about 3 jars of pickles.