Easy Dill Pickles come together in a few short minutes with a simple brine and are ready to eat and enjoy in about one week.
Easy Dill Pickles
By Sue Lau | Palatable Pastime
Easy Dill Pickles is my recipe of the day with Farmer’s Market Week. This wraps up the week for me and I wanted to end it with an easy pickle recipe.
The brine has a good garlic flavor and has just a hint of spiciness.
I love that I can buy a bag of cukes or just have six off the vines (I did grow them last year but not this year) and put together a small batch.
It’s just the two of us here so it’s perfect.
Ready to Eat in One Week
The easy dill pickles are ready in just a week and come out nice and crisp like a claussen pickle. I really don’t like mushy pickles (and many canning recipes do turn out that way, even with pickle crisp). I like them to go *crunch*!
The recipe is for two quarts approximate, because cukes vary in size. But the idea is to slice the cukes and fill the jars and top up with boiling brine, let cool down on the countertop, then refrigerate. You can always make more brine.
If you have extra brine you can use them for something else, like pickling onions or blanched cauliflower.
Friday’s Farmers Market Week Recipes
- Cherry Rhubarb Pie by Hezzi-D’s Books and Cooks
- Easy Dill Pickles by Palatable Pastime (You are Here!)
- Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
- Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen’s Kitchen Stories
- Parsley and Sage Walnut Pesto by Savory Moments
- Peach Panzanella Salad by Kate’s Recipe Box
- Peachy Blueberry Icebox Cake by The Freshman Cook
- Ratatouille by A Day in the Life on the Farm
- Roasted Pepper Salad by Jolene’s Recipe Journal
- Spicy Mango Salsa by Intelligent Domestications
- Sweet and Easy Corn on the Cob by Making Miracles
- Three Cheese Zucchini Boats by Blogghetti
- Watermelon Sparkling Frosé by A Kitchen Hoor’s Adventures
Easy Dill Pickles
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Hot Pepper Vinegar
Easy Dill Pickles
Easy Dill Pickles
Ingredients
- 2.5 cups apple cider vinegar
- 2.5 cups water
- 2 tsp garlic powder
- 3 tsp dill seed
- 1 tsp red pepper flakes
- 1/4 tsp turmeric
- 1 tsp dill weed
- 1 tsp salt
- 3 tbsp sugar
- 1/2 tsp. ground mustard
- 6 medium kirby cucumbers ends trimmed (enough to pack 2 quart jars)
Instructions
- Trim ends from cucumbers and slice.
- Pack into two clean quart mason jars.
- Bring remaining ingredients to a boil and top up the jars with brine to cover cucumbers.
- Place the caps on and allow the jars to cool down to room temp.
- Refrigerate for one week.
Notes
