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24 Hour Dill Pickles

24 HOUR DILL PICKLES

1 cup white vinegar

5 cups water

½ cup sugar

1/3 cup kosher salt

Put all of the above in a pot and bring to a rolling boil.  Set aside and cool completely.

5-6 cucumbers (10-12 inches long, cut in half lengthwise and then cut in spears)

1 bulb garlic, peeled and sliced thin

5-6 heads dill (fresh)

Put the cucumbers into a ½ gallon jar, or several quart jars, along with the garlic and dill (and crushed red pepper, if you like some heat).  Pour the cooled brine into the jar, put on lid and store in refrigerator.  After 24 hours they’re done, but if you leave for 48 hours they taste even better.

Don’t forget that Mary can supply you with everything you need for this yummy recipes:  cucumber, dill, and garlic! 

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