Easy Recipe for 24-Hour Pickles
Ingredients
* 3 pickling cucumbers
* chopped garlic to taste
* fresh or dried dill weed or seeds to taste
* mustard powder or mustard seeds to taste
* 1 Smuckers jar and lid
* 1/2 teaspoon sugar
* 3/4 water
* 1/4 cup white vinegar
* salt and pepper to taste
* optional: chopped jalapeno and chopped onion to taste
1. Cut cucumbers into pickle-sized spears or slices
2. Mix up spices and seasonings in a small bowl
3. Sterilize jar and lid in boiling water for 5 minutes – be careful getting it out of the water – very hot
4. Boil water and vinegar
5. Add spices in the jar, then squeeze in as many pickle spears or slices as you can leaving room for some of the liquid
6. Pour as much hot vinegar/water as will fit
7. Put on lid tightly and set aside to cool. It will seal itself as it cools
8. When cool, shake jar and refrigerate.
Wait at least 24 hours before eating.
