Quick and Easy Dill Pickles Recipe

Try this Quick and Easy Dill Pickles recipe and it will be on your to-do list then. Absolutely addictive, delish & easy. You may never buy Pickles again!

Servin gs: About 24 spears, or two 1-quart jars

Ingredients
  • 1-1/4 cups distilled white vinegar (5% acidity)
  • 3 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 cups cold water
  • 1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
  • 2 tablespoons coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red pepper flakes
  • 16 dill sprigs

Instructions

  1. Over high heat, combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) and stir until salt and sugar dissolved completely. Pour the liquid into a bowl and whisk in the cold water. Chill until ready to use.
  2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and sit in the refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.

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