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Babci Sophie’s Pickles

Babci’s Best 24-hr Dill Pickles

For 3 quart jars or 6 pint (wide mouth is easiest but any jar or container will do as long as it has a tight-fitting lid):
2 quarts water           1/4 cup salt
1 cup vinegar             1/2 cup sugar

* Bring brine ingredients to a boil and simmer 2 minutes. Remove from heat and allow to cool completely.
* Meanwhile, pack very clean jars with sliced or speared kirby cucumbers (about 3-4 lbs).  Slip in a few dill sprigs (include flowers/seed heads) and garlic cloves and even hot peppers if you like.
* Fill jars to the top with cool brine.  Secure the lids then set jars aside for 24 hours.  After 24 hours, your pickles are ready to refrigerate and enjoy!
* These are REFRIGERATOR pickles and will NOT be shelf-stable.  They will keep for several months in the fridge.

© TheFarmGirlCooks and Bialas Farms 2022