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John's Quick Dill Pickles

  • 4 medium-large un-waxed cucumbers (sliced into medallions)
  • 1 medium sweet onion (sliced)
  • 3-4 cloves finely minced garlic
  • 1 or 2 sprigs fresh dill or 1 tablespoon dill seed (fresh dill is best)
  • 2 tablespoons salt
  • 2 tablespoons Garlic Gourmay Zesty Garlic Seasoning
  • 1 teaspoon cracked pepper
  • 1 teaspoon ground allspice (optional)
  • 1 tablespoon red pepper flakes (optional)
  • 2 cups hot (not boiling) water
  • 6 tablespoons cider vinegar
  • 4 tablespoons honey
In a 2 quart glass or non reactive jar mix together the water, honey, salt, pepper, Garlic Gourmay Zesty Garlic Seasoning, allspice, red pepper flakes and cider vinegar. Mix well until honey has dissolved.

In this jar, begin alternation layers of onion, cucumber medallions and garlic until liquid reaches the top of the jar. Add sprig(s) of dill or dill seed. Seal the jar tightly and invert it a couple of times to mix ingredients. Put immediately into the refrigerator for a minimum of six hours before enjoying the pickles.

This far can be actively replenished by adding two tablespoons of cider vinegar, two teaspoons of honey to the brine, and add more cucumbers and sliced onion as needed. After replenishing about three times, it is advisable to make a fresh brine solution.

Pickles will keep indefinitely in the fridge. This same recipe can be used to pickle boiled eggs, baby corn, or any other variety of veggies. We've even used it for fresh green beans! Delicious!

You can play with the amount of garlic, red pepper flakes and allspice depending upon your taste. The vinegar takes much of the heat out of the red pepper flakes.

This recipe can easily be doubled to make more batches.

John's Quick Dill Pickles