Homemade Quick & Easy Dill Pickles

This is an easy and quick recipe for homemade dill pickles. This recipe is for a quick set and will go directly in the refrigerator instead of sitting for months in the closet. If I can do it so can you ;)

Ingredients: 

3 pounds  pickling cucumbers 

3 cups white vinegar

4 cups distilled water

4 garlic cloves                                                

1 bay leaf

1 tsp whole allspice

1 tsp black peppercorn

1 tsp celery seed

6 tsp dill weed

1/2 tsp turmeric (optional for color purposes only)

1/3 cup kosher salt 

1/4 tsp cloves

Directions:

• Make sure to have a clean jar large enough to house your pickles standing by and ready. I used an old pickle jar that I saved. 
• In a pot add all your ingredients except cucumbers and bring them to a boil.
• While ingredients are cooking, place your cucumbers into a jar/jars. At this point you can decide if you want them to be quartered, halves or even whole. If you decide for them to be whole as I did they will need to sit for at least a week or longer before they ready to eat. However, if you choose to cut them, they should be ready within a few hours.
• Once your liquids began to boil, turn the stove off and pour the juice over the cucumbers. Pour enough to cover but leave at least an in 1/2" from rim. 
• Close your jars and let sit on counter until they have come to room temp. 
• Once jars are cool, you can place in the fridge. 
• After a few hours in the fridge they should be ready to eat if they were cut. Otherwise wait one week before you test them. 

Please note: My juice is not clear because I used turmeric. I only used it for color purposes only. Therefore, this is an optional ingredient.