Quick Dill Pickles

By draingal

An easy recipe for dill pickles that you can keep, refrigerated, for up to 2 months.

Ingredients

• Pickle Master:
• 8 (about 1 pound) pickling cucumbers
• 1/2 cup(s) fresh dill
• 3 clove(s) garlic, peeled and halved
• 1 teaspoon(s) dill seed
• 1 teaspoon(s) peppercorns
• 2 piece(s) (1/2 inch each) fresh horseradish
• 1.5 cup(s) Pickle Master
• 5 cup(s) white distilled or cider vinegar (5% acidity)
• 1 cup(s) sugar
• 1/4 cup(s) salt

Details

Servings 2
Adapted from countryliving.com

Preparation

Step 1

Make the pickles: Divide cucumbers between two clean 1-pint jars. Divide the dill, garlic, dill seed, peppercorns, and horseradish equally between the jars. Pour hot Pickle Master over each jar and let cool. Cover and refrigerate for 2 to 3 weeks. Pickles will keep refrigerated for up to 2 months.