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Pickles in Under Three Hours

National Pickle Month may be coming to a close, but pickles are delicious in any month. With a bounty of Summer produce and the rising costs of prepared food, more and more people are taking up home canning. Because pickles happen to be one of my favorite snacks, I decided to take a stab at making them. However, I'm an impatient cook, an attribute that isn't conducive to making pickles. When I came across this recipe for quick dill pickles, I knew it was perfect. To see how these spears went from cucumbers to pickles in under three hours,


[recipe | nid=1810029]

First, the pickling cucumbers (I chose Kirby) get salted and drain for an hour.

Here, I used a spice bag to hold the peppercorns, garlic, and fresh and dried dill weed.

I infused the vinegar with the spices by bringing both to a boil.

The best part? The cucumbers only cook for a mere five minutes!

These are double-dill pickles — they have a dose of fresh as well as dried dill for a stronger flavor.

These will last in the refrigerator, covered, for up to two weeks...

...that is, if they don't get eaten right away.
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