The Perfect Quick Dill Pickle
I will pickle almost everything- honestly if you look in my fridge you’d think that pickles are their own food group. And while I love to get adventurous with the produce I’ve pickled, I will always come back to the perfect pickle- a quick dill pickle. (Re- reading those previous sentences you’d think I was coming up with a tongue twister.)
It is all about ingredients. There really is something that is just *perfect* about a simple dill pickle made in-season. The flavors pair well together because they grow together in the hot sun in the garden, and I particularly love that you can source pickling cucumbers (the variety that are quite dense and have bumps on the outside) easily in the summer. They give a great texture and their skin is slightly thicker so gives the pickle the crunch you’re looking for!
Quick Dill Pickle Ingredients (Makes Two Pints)
Pickles: (Split Between Two Pint Jars)
- 6 Pickling Cucumbers
- 2 Tsp Mustard Seeds
- 2 Tsp Dill Seeds
- 4 Cloves Garlic
- 2 Bay Leaves
- Large Handful of Fresh Dill (or 2 Tbs Dried)
Brine:
- 2 Cups White Vinegar
- 2 Cups Water
- 1 Tbs Sea Salt
Method
Start with the brine. In a small sauce pan (I absolutely love my Le Creuset) on medium high heat combine the vinegar, water, and salt. My brine is pink because I use Himalayan sea salt, but any sea salt you have on hand will do! Bring this to a boil and then reduce the heat to medium low and simmer and stir until all the salt has dissolved.
As the brine is simmering, split all of the spices, garlic, dill, and bay leaves between two pint jars. I’m using a pretty-shaped French canning jar, but a mason jar is also great (and necessary if you’d like to turn this quick pickle into a canned pickle.)
After thoroughly cleaning the cucumbers (pickling cukes tend to trap dirt on their surfaces, especially if you’re grabbing them from the farmers’ market) chop or slice them and pack each jar full. I have been LOVING a crinkle cutter knife, but simple rounds or spears work just as well.
Pour the hot brine over the cucumbers and shut the lid.
Now there are two options here. If you’re planning on using this as a quick pickle (my favorite texture) let the jars cool and then pop in the fridge for up to three months. They will taste briny after about an hour but the best results are after 24 hours. HOWEVER if you’re planning on canning these for the winter, leave ½ inch of headspace and process for ten minutes using the water bath canning method.
I can eat these perfect quick dill pickle jars all by myself so make sure you make plenty because they’ll go quickly! Also, these are AMAZING chopped up in a chicken salad!
Perfect Quick Dill Pickle
Ingredients
- 6 Cucumbers Pickling Cucumbers are best.
- 2 Tsp Mustard Seeds
- 2 Tsp Dill Seeds
- 4 Cloves Garlic
- 2 Bay Leaves
- 1 Handful Fresh Dill Can substitute 2 Tbs dried dill
- 2 Cups White Vinegar
- 2 Cups Water
- 1 Tbs Sea Salt I use Pink Himalayan Sea Salt
Instructions
- In a small sauce pan on medium high heat combine the vinegar, water, and salt.
- Bring this to a boil and then reduce the heat to medium low and simmer and stir until all the salt has dissolved.
- As the brine is simmering, split all of the spices, garlic, dill, and bay leaves between two pint jars.
- After thoroughly cleaning the cucumbers chop or slice them and pack each jar full.
- Pour the hot brine over the cucumbers and shut the lid.
- There are two options here. If you’re planning on using this as a quick pickle (my favorite texture) let the jars cool and then pop in the fridge. They will taste briny after about an hour but the best results are after 24 hours. HOWEVER if you’re planning on canning these for the winter, leave ½ inch of headspace and process for ten minutes using the water bath canning method.
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