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Dill Pickle Recipe

Dill Pickle Recipe

I’m a big pickle fan and was excited to learn how easy they are to make.  We eat pickles fast so I don’t bother with the whole canning process and opt for refrigerator pickles instead.  They’re simple to make and keep for several weeks in the fridge.  Below is a really good, basic dill recipe as well as some tasty additions.  I encourage you to play around with the spices to suit whatever flavors you like best.  Enjoy!

Dill Pickles

Ingredients:

  • 2 cups water
  • 1 cup white distilled vinegar
  • 1 Tablespoon salt (preferably kosher or sea salt)
  • 1/4 teaspoon sugar
  • 3 sprigs fresh dill
  • 3 cloves garlic, sliced in quarters
  • 1/2 teaspoon mustard seeds
  • 1 lb pickling cucumbers (I’ve also used regular cucumbers and they work fine too)
  • Optional: 1/2 teaspoon coriander, 1/2 teaspoon black peppercorns, 1/4 teaspoon celery seeds and for those who like it spicy – 1/8 teaspoon red pepper flakes.
Supplies:
  • 1 quart mason jar – cleaned and dried (I typically boil the empty jar for 5 minutes first)
  • Medium saucepan
Directions:
  • Mix the water, vinegar, salt and sugar in a saucepan and bring to a boil.  Then remove from heat and set aside to cool.
  • Wash the cucumbers, drain and slice into your desired shape (spears, rounds, slicers, etc.)
  • Place your dill, garlic, mustard seeds and other optional spices in the bottom of the jar.
  • Pack the rest of the jar with cukes – leave a little wiggle room so they’re not jammed in there.
  • Fill the jar with the cooled vinegar mixture and shake to distribute the spices and get rid of air bubbles.
  • Store in the refrigerator (you’ll need to fully can them if you want to store at room temperature).
  • Let them pickle for about a week and then enjoy!  (They’re safe to eat immediately but the flavor takes a good 5 days or so to really develop).  They’ll last about 4 weeks in the refrigerator.
Optional: An old trick to make your pickles extra crisp and crunchy is to soak the plain cucumbers overnight in ice water.  The night before you make them, put the unsliced cucumbers in a bowl, fill with water and ice and place in the fridge.  When you’re ready to use them, just drain and pat dry.  This step requires a bit more planning but that satisfying crunch is well worth it:)
Photo Credit: Pickles, a photo by simplyla on Flickr.

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