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!
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. When I started trying to eat a cleaner diet, you can read about my story here, I was surprised at some of the ingredients in my favorite foods. For instance 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 knew I had to find a better alternative that fit this new lifestyle but was still delicious.
I started to look into making my own sauces, condiments, 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. 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
- 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
- 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.
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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