Quick Garlic and Dill Pickles
Quick pickles (sometimes referred to as refrigerator pickles) are homemade pickles soaked in vinegar and spices. They’re crisp, tangy, and refreshing — a perfect snack or sandwich fixin’. Tuck them into tuna salad or place them on top of a deviled egg. This pickling liquid can be used across a variety of veggies so don’t limit yourself to just cucumbers. Try onions or carrots, even asparagus or beets!
The ratio of salt to water isn’t important with these pickles since they’re not designed to be shelf-stable. They need to be consumed within a few weeks, but this method is a great way to introduce extra flavor and a bright acidity into vegetables for salads, sandwiches and more. Get started making your own with this easy method.
- Prep Time15 min
- Ready in6 days
Ingredients
- 10 pickling cucumbers halved or sliced into rounds
- (1 buch carrots cut into sticks)*option
- (1 onion sliced into rounds)*option
- 10 garlic cloves, to be distributed among jars
- 3 teaspoons pickling spice, per jar
- 3 good-sized dill sprigs, per jar
- 3 cups water
- 3 cups distilled white vinegar
- 1/2 cup sugar
- 3 tablespoons sea salt
Cooking Instructions
Divide the cucumbers (or other veggie of choice)* among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, pickling spices and dill sprigs among each jar.
Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.
Print & Share
More Recipes
