Crunchy Quick Dill Pickles
You haven’t lived till you’ve had a homemade pickle. But the pickling process can be daunting! Skip the hard work without sacrificing any flavor. Try these quick dill pickles and your friends will be begging you to make them for every BBQ this summer!
I love serving them with Cajun Pulled Pork turned into sandwiches, with a side of Crispy Sweet Potato Fries, and Summer Fruit Salad!
Crunchy Quick Dill Pickles
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Am I the only one that sneaks pickles straight from the jar while no one is looking?
I can’t be…right? Well if you are a pickle lover like me or one who only partakes a spear on the side of a sandwich this recipe is for you. Most of the pickles you find in the grocery store isle have a variety of preservatives and colors in them to give them their distinct flavor and color. I wanted to find a better alternative that fit a healthier lifestyle and was still tasty, so I started making my own quick pickles.
And now I am hooked.
In fact, as I age, and want healthier options, I started to look into making my own sauces, condiments, dressings, and even pickles!
Can you believe pickles can be made with less than ten ingredients and in about ten minutes, you don’t even need to pressure can them? Since we’re bypassing the canning process these pickles are sometimes called quick or refrigerator pickles. I make them in small batches since they don’t last as long as if you were to can them. But honestly they don’t really make it through the week in my house.
These quick dill pickles are crisp and crunchy with a nice vinegary bite. They’re good on a sandwich or even a burger. Or out of the jar… You pick. I like them on these:
- Instant Pot Cheese Stuffed Hamburgers
- Grilled Pineapple Chicken Teriyaki Burgers
- Cuban Sandwich
- Easy Chicken Club Sandwich
- Pulled pork sandwiches
Now that we’re into the heat of summer and BBQ’s are in full swing these will be the perfect accompaniment to many a hot summer afternoon. If you need some recipes to round out a BBQ check out my Fresh Squeeze Blackberry Lemonade and my Corn and Mango Salsa. All you need is a good burger, veggie or otherwise!
Last but not least I’ll leave you with this fun fact. Sometimes when you mix garlic and vinegar the garlic will actually turn blue! It’s a very cool, but slightly shocking reaction that can happen. If this happens to you, rest assured it’s still totally edible. Trust me, I’ve Googled it enough for both of us. These quick dill pickles are yum!
Knowledge is power! Now, go forth and eat pickles!
Crunchy Quick Dill Pickles
Ingredients
- 3/4 cup vinegar + 2 tbsp
- 3 cloves garlic peeled and lightly crushed
- 4 tbsp cane sugar rounded
- 2 tsp salt
- 1 cucumber hot house
- 1 1/2 tsp whole peppercorns
- 1/2 tsp whole mustard seed
- 1/4 cup fresh dill loosely packed
Instructions
- In a small pot combine vinegar, garlic, sugar and salt. Bring to just under a simmer.
- Meanwhile cut the cucumber in half and then into spears.
- In a 32oz wide mouth mason jar (or other heat proof 32 oz jar with lid) put the peppercorns, mustard seed, and dill. Stuff cucumbers in on top of the other ingredients.
- After the vinegar is just under a simmer and the sugar/salt have dissolved, pour directly into the mason jar. Fill the remainder of the jar with cool water till cucumbers are just covered.
- Allow to cool uncovered. Cover and refrigerate or serve.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Ashlee says
Have you ever sealed the jars in a water bath canner? How long for processing?
Karissa Martindale says
Hey Ashlee,
I’ve only attempted a quick pickle so far with this recipe! If you’re comfortable canning you can by all means give it a shot but I wouldn’t be much help in guiding you how long to process.
Best of luck!
Tracy H says
Dumb question, maybe, but what is a hot house cucumber?
Rachael says
They usually have plastic wrapping on them, they are grown in a green house, and they are long, dark skinned. You could google it.
Billy says
Your pictures in this article are absolutely great! They look so professional. They really make me want to start pickling my own pickles by hand. I think it would be smart to give it a go, I always usually just purchase mine from the grocery store and I think I would save much more money if I did it at home. I’ll have to give your recipe a try! Thanks for sharing!
Honey says
I love this recipe and I don’t even like pickles.
Made these for my husband and they might not last long!
My only question is what is the recommended refrigeration time before serving ?