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3-Hour Dill Pickles
Nobody likes a limp pickle. This recipe makes a crisp & tangy dill pickle in just 3 hours! I use the 1 1/2 lb. jar that spaghetti sauce comes in. They are best eaten within two weeks. – Jenny Jones
Prep Time: 5 minutes
Total Time: 3 hours
Makes: about 12 spears
Ingredients:
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1 cup water (divided)
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3 Tablespoons sugar
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2 teaspoons salt
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1 cup distilled white vinegar
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1/2 cup thinly sliced onion
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1 clove garlic, crushed or sliced in half
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3-4 sprigs fresh dill
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3 firm pickling “Kirby” cucumbers
Instructions:
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Put 1/4 cup hot water into a large glass jar.
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Add sugar & salt and stir until dissolved.
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Add 3/4 cup cold water and add vinegar.
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Add onion, garlic, and dill.
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Scrub the cuces well and slice each one into spears.
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Add cuces to jar and refrigerate at least 3 hours.
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