Dilly Quick Pickles
Pickles tend to be a love them or hate them food. I lean way into the love them camp – in all varieties. Pickled anything makes me happy, and now is the time of year when you can really explore. Carrots, radishes, beets. I pickle a lot of things, but there’s nothing better than the classic. While you can add seasonings and mix up the styling of quick pickles, the key for me is starting with a 3-ingredient brine – equal parts water and white vinegar, plus kosher salt – to create the pickling liquid. The ratios are easily doubled or tripled for a larger batch. This one-cup to one-cup mix will generally create enough brine to fill at least three quart jars that have been tightly packed with veggies.
Ingredients
- 3 cups3 cups3 cups Water
- 3 cups3 cups3 cups distilled White Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Kosher Salt
- 3 tsp3 tsp3 tsp Mustard Seeds, divided into the 3 jars
- 3 tsp3 tsp3 tsp Whole Black Peppercorns, divided into the 3 jars
- 6 Tbsp6 Tbsp6 Tbsp fresh Dill, divided into the 3 jars
- 3 cloves3 cloves3 cloves Garlic, smashed or rough chopped, divided into the 3 jars
- 3 whole3 whole3 whole Cucumber, cut into slices or spears (or veggie of your choice)
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add water, vinegar and salt to a medium, non-reactive* saucepan. Bring to a rolling boil to create brine, then remove from heat.
- Add mustard seed, black peppercorns, fresh dill and garlic clove to each quart-size jar. Wash veggies and cut into desired pieces and pack on top of seasonings. You'll want the jar to be as packed full as possible.
- Carefully fill the jar with hot brine, making sure you cover veggies and fill the jar all the way to the top. Let the jar come down to room temperature. Screw on the lid, and place in the refrigerator to work magic.
- Pickles last for 3 weeks (up to 2 months) in the refrigerator. I generally eat all of mine
Notes
I like to flip the jar every hour or so for the first several hours to ensure everything is getting an even coating. Pickles are ready in as soon as 6 hours, though the longer you wait the better they get. *Using a non-reactive sauce pan will help avoid any off flavors that might change the flavor of your pickles.
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About This Recipe
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Appetizers Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Snacks Specific Carbohydrate Diet Sugar Free Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 9 |
Fat: | 0 g |
Carbohydrates: | 1 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 149 mg |
Fiber: | 0 g |
Sugars: | 0 g |
Calculated per serving. |
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