24 Hour Pickles Recipe

• 2 quart Water
• 1 c. White vinegar
• 1/2 c. Sugar
• 1/3 c. Salt, (not iodized)
• 6 x Cucumbers, up to 7 Dill, fresh or possibly dry
• 6 x Garlic cloves, up to 8

1. Bring first 4 ingredients to rapid boil and cold completely.
2. Liquid should be sufficient to fill 4 jars (depending on size).
3. Wash jars and lids.
4. Cut cucumbers to desired size and pack into jars.
5. Add in 2 cloves garlic (per jar), dill to taste.
6. Pour liquid (when completely cooled) into jars.
7. Chill 24 hrs.
8. Must be kept in refrigerator.
9. Clearwater, Florida

water, white vinegar, sugar, salt, cucumbers, garlic

Taken from cookeatshare.com/recipes/24-hour-pickles-61497 (may not work)