Quick Dill Pickles

Name: Quick Dill Pickles
Yield: Makes 6 one-pint (16–fl oz/500-ml) jars
Ingredients: Garlic, 24 cloves; Peppercorns, 36; Pickling spice, 6 tablespoons (1½ oz/45 g); Dill, 18 mature heads, or 6 tablespoons (1½ oz/45 g) dill seeds plus 24 fronds fresh dill leaf; Dill, 18 mature heads, or 6 tablespoons (1½ oz/45 g) dill seeds plus 24 fronds fresh dill leaf; Dill, 18 mature heads, or 6 tablespoons (1½ oz/45 g) dill seeds plus 24 fronds fresh dill leaf; Distilled white vinegar, 3 cups (24 fl oz/750 ml); Kosher salt, 2 tablespoons; Kirby cucumbers, 12–14

Preparation info

Makes
6
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Some things, like these crisp dill pickles, are classic for a reason. If you are new to pickling vegetables, start with this straightforward recipe. Make the pickles at the height of summer, when small kirby cucumbers and heads of fresh dill can be found at farmers’ markets.

Ingredients

Distilled white vinegar, 3 cups (24 fl oz/750 ml)
Kosher salt

Preserve
Summer
Gluten-free
Vegan

Method

Have ready 6 sterilized jars and their lids.

Mix the vinegar, 3 cups (24 fl oz/750 ml) water, and salt