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Crunchy garlic dill pickles ready to eat in a day, no canning needed.
Ingredients
1 lb small cucumbers, cut into spears
1 cup white vinegar
1 cup water
1 tbsp kosher salt
1 tbsp sugar
3 cloves garlic, smashed
4 sprigs fresh dill
Make it
Pack cucumbers, garlic and dill into a clean 1-quart jar.
Heat vinegar, water, salt and sugar until dissolved and pour over the cucumbers.
Cool, cover and refrigerate at least 24 hours; keep chilled up to 1 month.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.