Homemade 24 Hour Dill Pickles No Canning Needed Recipes

EASY GARLIC DILL PICKLES {NO CANNING NEEDED}

Steps:

• 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.
• 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.
• In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.
• Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.
• Let cool to room temperature, label the lids with day and year and then store in the refrigerator.
• The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*

HOMEMADE 24 HOUR DILL PICKLES (NO CANNING NEEDED)

Steps:

• Begin by slicing your cucumber. I like to slice an average sized cucumber into 16 spears. Also finely chop the garlic cloves.
• Place about half the fresh dill and some of the chopped garlic into the bottom of the quart canning jar.
• Add the cucumber slices to the jar. You can add more of the dill during this step too.
• Then add the remaining dill and garlic, and also add in the salt, peppercorns, and white vinegar.
• Pour the filtered water over everything, adding just enough water to cover the contents of the jar.
• Screw a lid onto the jar and then let the jar set for 12 hours. I just do this on my countertop, but you could also do this in the refrigerator.
• After 12 hours, give the jar a little shake to mix things up a bit again, and then turn the jar over (make sure the lid is on tight!) and let it set for another 12 hours in this upside position.
• At this point your cucumber slices should be infused and are ready to be enjoyed as pickles. Keep the jar in the refrigerator as you use up your pickles.