Quick Homemade Dill Pickles
A nice cold, crunchy and extra dilly pickle straight from the fridge is one of my favorite things, all year long. It’s the perfect snack - whenever I’m hungry and don’t know what to eat, I can always count on a pickle to hold me over for a bit. If you want to go all out and can your pickles, more power to you. But, this recipe takes out the fermentation and canning process, and gets you to the pickles quicker - still with all that great pickle taste.
Everyone looks for something different in a pickle. The great thing is that this recipe is perfect for customization - keep the amount of vinegar, water, sugar and salt, and change/keep the rest of the ingredients as you see fit. The listed ingredients will give you a classic dill pickle, but expect many more creative pickling recipes to come! Enjoy!
Ingredients
1 1/2 cups Vinegar
2 1/2 cups cold water
2 tablespoons Sugar
2 tablespoons salt
1 teaspoon Celery Seed
8 cloves Garlic Smashed
1 ounce fresh dill (about 15 sprigs)
2 teaspoons dill seed
2 teaspoons Mustard Seed
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon pepper
Mini Cucumbers
Step 1: Gather all the ingredients!
Step 2: To a medium sauce pan, add 1 1/2 cups vinegar, 2 tablespoons sugar, and 2 tablespoons salt. Stir over heat until dissolved.
Step 3: Add the brine to 2 1/2 cups cold water and stir to combine.
Step 4: Cut mini cucumbers into desired shape. I’ve cut mine into spears for this recipe, but you could also do pickle chips, or slices.
Step 5: In a mason jar, or another jar that can be tightly sealed, add.1 teaspoon celery seed, 8 cloves smashed garlic, fresh dill, 2 teaspoons dill seed, 2 teaspoons mustard seed, 1/4 teaspoon red pepper flakes and 1/4 teaspoon pepper.
Step 6: Stuff your sliced cucumbers into the jar and pour brine over cucumbers and spices until covering. Stir a bit, and then seal.
Step 7: Let the jar come to room temperature, and then refrigerate for at least 24 hours. Enjoy!
Quick Homemade Dill Pickles
Ingredients
- 1 1/2 cups Vinegar
- 2 1/2 cups cold water
- 2 tablespoons Sugar
- 2 tablespoons salt
- 1 teaspoon Celery Seed
- 8 cloves Garlic Smashed
- 1 ounce fresh dill (about 15 sprigs)
- 2 teaspoons dill seed
- 2 teaspoons Mustard Seed
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon pepper
- Mini Cucumbers
Instructions
- Gather all ingredients
- To a medium sauce pan, add 1 1/2 cups vinegar, 2 tablespoons sugar, and 2 tablespoons salt. Stir over heat until dissolved.
- Add the brine to 2 1/2 cups cold water and stir to combine.
- Cut mini cucumbers into the desired shape. I’ve cut mine into spears for this recipe, but you could also do pickle chips, or slices.
- In a mason jar, or another jar that can be tightly sealed, add.1 teaspoon celery seed, 8 cloves smashed garlic, fresh dill, 2 teaspoons dill seed, 2 teaspoons mustard seed, 1/4 teaspoon red pepper flakes and 1/4 teaspoon pepper.
- Stuff your sliced cucumbers into the jar and pour brine over cucumbers and spices until covering. Stir a bit, and then seal.
- Let the jar come to room temperature, and then refrigerate for at least 24 hours. Enjoy!
