Name: Quick Dills
Ingredients: 1 qt small pickling cucumbers; 2 dill heads or sprigs of fresh dill; 1 garlic clove; 1 bay leaf; 2 tsp pickling salt; 1 cup white vinegar; Pan of boiling water; 1 hot pepper (optional)

Quick Dills

Servings

Ingredients

1 qt small pickling cucumbers
2 dill heads or sprigs of fresh dill
1 garlic clove
1 bay leaf
2 tsp pickling salt
1 cup white vinegar
Pan of boiling water
1 hot pepper optional

Servings

Ingredients

1 qt small pickling cucumbers
2 dill heads or sprigs of fresh dill
1 garlic clove
1 bay leaf
2 tsp pickling salt
1 cup white vinegar
Pan of boiling water
1 hot pepper optional

Instructions

Pack each hot sterilized quart canning jar with cucumbers. Add 2 dill heads, 1 hot pepper (optional), 1 garlic clove, 1 bay leaf, and 2 teaspoons pickling salt to each jar. Pour 1 cup vinegar into each jar. Fill each jar to 1/2-inch of the top with boiling water. Seal. Process for 5 minutes in boiling water bath or steam canner. Let cool undisturbed for 12 hours. Store in a cool, dry place. Do not open for at least 6 weeks to allow the flavors to develop.

Recipe Notes

By Lluvia Springer, Lyndon Station

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