Quick Dill Pickles

shared by CSA member Hans Frohlich

*Brine solution may be proportionately reduced for smaller batches.


2 ½ to 3lbs. cucumbers, enough for 6 Quarts

Dill, Garlic, ½ inch thick onion slices

Brine:         6 cups water

                  2 cups vinegar (white)

                  ½ cup canning salt


  Wash cucumbers, cut off blossom ends, then slice into spears.  Place 1-2 garlic cloves, slice of onion and one head of fresh dill in the bottom of a 1 Quart canning jar.  Bring your brine solution to a boil.

  Put the sliced cucumbers in the jar; cover the cucumbers with boiling hot brine solution within ½ inch of the top of the jar.  Screw the lid on tightly and turn the jar upside down for 10 seconds. (*caution* use a pot holder and do this over the sink—just in case)

  After 24 hours remove the bands from the jars.  The lids should be sealed to the jar (you should be able to lift the jar by the lid!)  Store in a cool place or in the refrigerator.  Store open jars in the fridge.