Delicious Quick Dill Pickles

This super easy recipe makes delicious refrigerator dill pickles that are ready to be enjoyed in only 24-48 hours! You can also use this recipe to pickle many other vegetables! They are so good!

Pickled Carrots and Dill Pickles

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Ingredients:

  • 9 Kirby cucumbers (smaller cucumbers have less water and will be crunchier)
  • 2 cups water
  • 2 cups white vinegar
  • 2 tbsp Himalayan sea salt (whole, not ground)
  • 2 tbsp white sugar
  • 1 tbsp whole black peppercorns
  • 1 tsp red pepper flakes
  • 1 tsp dill seeds
  • 1 tsp mustard seeds
  • 2 tsp dried chopped onions
  • 9 whole dried bay leaves (3 per 16 oz jar)
  • 1 bunch of fresh dill – must be fresh (6 sprigs of fresh dill per 16 oz jar)
  • 15 cloves fresh garlic (5 cloves per 16 oz jar)

Prep:

  1. Slice both ends off of every cucumber and cut into spears (cut in half lengthwise, then in thirds lengthwise – you should end up with 6 spears for each cucumber)
  2. Fill a large bowl with ice, cold water, and 1 tbsp sea salt
  3. Submerge cucumber spears into ice bath and allow to sit for 30 min-1 hr

**Do not skip this step – This helps pickles maintain a crunch. 1 hr is best, but 30 minutes is fine.

Recipe:

  1. Turn stove to medium-high heat. Boil water, all spices (except bay leaves, garlic cloves, and fresh dill) in a saucepan until sugar and salt have dissolved completely.
  2. Turn stove off and stir vinegar into the mixture.
  3. Place 3 dried bay leaves, 6 sprigs fresh dill, and 5 crushed cloves garlic into the bottom of each 16 ounce jar. Recipe should make three 16 ounce jars. **If you are using a larger jar like I did, just double the amount of dill, garlic, and bay leaves in that jar.
  4. Fill each jar to the top with cucumber spears.
  5. Pour warm mixture over cucumbers, garlic, bay leaves, and dill. Fill with liquid almost to the top of each jar, leaving about one inch of space. **Do not pour all of the spices into one jar, wait until next step to evenly distribute them.
  6. Add in 2 spoonfuls of the spices from the pickling mixture into each jar so that the spices are evenly distributed in the jars.
  7. Refrigerate pickles for a minimum of 24 hours – I think they are best after 48 hour, so try to wait to eat them if you can! 🙂 Enjoy your easy and delicious pickles!

**These pickles will last for two weeks in the fridge, if you can make them last that long!

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Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

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