National Pickle Month may be coming to a close, but pickles are delicious in any month. With a bounty of Summer produce and the rising costs of prepared food, more and more people are taking up home canning. Because pickles happen to be one of my favorite snacks, I decided to take a stab at making them. However, I'm an impatient cook, an attribute that isn't conducive to making pickles. When I came across this recipe for quick dill pickles, I knew it was perfect. To see how these spears went from cucumbers to pickles in under three hours, read more.
Adapted from Cook's Country Ingredients 1 pound pickling (Kirby) cucumbers, each sliced into 4 spears Directions Makes 1 jar of pickles.
1 tablespoon kosher salt
1 tablespoon black peppercorns
1 tablespoon dried dill weed
6 garlic cloves, smashed
1 1/2 cups distilled white vinegar
1/2 cup ice
Adapted from Cook's Country
1 pound pickling (Kirby) cucumbers, each sliced into 4 spears
Makes 1 jar of pickles.
- First, the pickling cucumbers (I chose Kirby) get salted and drain for an hour.
- Here, I used a spice bag to hold the peppercorns, garlic, and fresh and dried dill weed.
- I infused the vinegar with the spices by bringing both to a boil.
- The best part? The cucumbers only cook for a mere five minutes!
- These are double-dill pickles — they have a dose of fresh as well as dried dill for a stronger flavor.
- These will last in the refrigerator, covered, for up to two weeks...
- ...that is, if they don't get eaten right away.