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24 Hour Pickles



2 qt water
1 c white vinegar
1/2 c sugar
1/3 c salt (not iodized)
6-7 cucumbers
Fresh dill
6-8 cloves garlic
4 jars and lids


  1. Bring water, vinegar, sugar and salt to a rapid boil, and then cool completely.
  2. Cut cucumbers to desired size and pack into jars.
  3. Add 2 cloves garlic to each jar.
  4. Add dill to taste.
  5. Pour cooled liquid into jars.
  6. Refrigerate 24 hours.