Dill Pickle Recipe
Have an abundance of garden cucumbers this Summer? Follow this simple dill pickle recipe and create delicious refrigerator pickles to stock away for later or to give away as thoughtful neighbor / teacher gifts.
Our family loves cucumbers! We eat them plain, sprinkled with seasoned salt and in our garden salads. However, come mid July we have more cucumbers than we can keep up with! One delicious and easy Dill Pickle recipe to the rescue!
I love pickles, but have previously never tried making them. I’m not really sure why? Perhaps it seemed to laborious, or perhaps I thought myself to impatient to wait for the pickling period. Whatever the reason, I can’t believe I waited this long!
With a little nudge from my husband (sometimes it takes that) we found a recipe that is not only delicious, but an incredibly quick process as well! This dill pickle recipe take only 24 hours to pickle. No joke! I doubted it at first, however being the impatient person that I am, I actually cracked into a jar at the 23rd hour and was amazed at the dill pickle flavor busting from these spears!
Ok, this is too fun, I thought! I – just – made – pickles!! I mean, honestly, it’s so cool! This is so easy and so fast! Why had I waited so long?! So I’m hear to tell you that if you have ever thought about making dill pickles this is your recipe! This dill pickle recipe is fast, easy and delicious!
Servings: About 36 spears, or four 32 oz jars
DILL PICKLE RECIPE INGREDIENTS
- 1-1/4 cups distilled white vinegar
- 3 tablespoons kosher salt
- 2 tablespoons sugar
- 2 cups cold water
- 1-3/4 to 2 pounds garden pickle cucumbers (about 6), cut into spears
- 2 tablespoons coriander seeds (we could not find coriander seeds, so we used ground coriander instead)
- 6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- 16 dill sprigs
DILL PICKLE RECIPE INSTRUCTIONS
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into 4 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly.
3. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve.
4. Cucumbers will keep in the refrigerator for up to one month.
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