Dilly Quick Pickles (Edit recipe)

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.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	60
Fat:	0 g
Carbohydrates:	8 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	1187 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 3

Ingredients

1 cup Water
1 cup distilled White Vinegar
1 Tbsp Kosher Salt
3 tsp Mustard Seeds, divided into the 3 jars
3 tsp Whole Black Peppercorns, divided into the 3 jars
6 Tbsp fresh Dill, divided into the 3 jars
3 cloves Garlic, smashed or rough chopped, divided into the 3 jars
Cucumber, cut into slices or spears (or veggie of your choice)

Shop

Process

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.