Quick Dill Pickles
By draingal
An easy recipe for dill pickles that you can keep, refrigerated, for up to 2 months.
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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
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.