Quick Dill Pickles

Name: Quick Dill Pickles
Yield: 2 quart sized jars
Cuisine: Italian
Ingredients: 1 teaspoon mustard seeds; 2 tablespoons black pepper corns; 6 large garlic cloves, peeled, cut in half; 6–8 Kirby cucumbers, washed well and cut into spears (quarters); Generous pinch crushed red chili flakes (optional); 12–14 sprigs fresh dill; 1–1½ cups apple cider vinegar; 2 cups cold spring or filtered water; 2 cups cold spring or filtered water; 2 tablespoons sea salt; 2 tablespoons coconut sugar

Preparation info

2
quart sized jars

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Easy to make, refrigerator pickles are not only good for digestion but sooooo yummy to have on hand.

Ingredients

1–1½ cups apple cider vinegar
2 tablespoons sea salt
2 tables

Europe
Italy
Vegan
Gluten-free

Method

Mix together vinegar, salt and coconut sugar in a small saucepan over medium heat. Cook, whisking until the salt and sugar are dissolved. Transfer the liquid to a glass bowl and whisk in cold water. Allow to come to room temperature before proceeding (but this will happen quickly by whisking in the cold water.

Clean 2, 1-quart glass jars (Mason jars) very well. Stuff the cucumber spears