Friday, July 30, 2010

Quick Pickles

These are very fresh, fairly mild tasting, and have a crisp crunch. Great for small batches. This is my go-to recipe when I want to use up what came out of my garden but don’t want to be canning all night.
These can be eaten after just a few days but have better flavor if you can wait a week or two (I’m not great at waiting!). They’ll keep in the fridge for about 2 months and the flavor will continue to develop as they sit.
  • Prep Time 20 Minutes
  • Cook Time 20 Minutes
  • Difficulty Easy


  • 1 cup White Vinegar
  • 8 cups Water
  • ¼ cups Pickling Salt
  • 4 heads Dill
  • 4 cloves Garlic
  • 2 Tablespoons Mixing Pickling Spices
  • 2 leaves Bay Leaves
  • 1 gallon Pickling Cucumbers

Preparation Instructions

Combine the vinegar, water and pickling salt in a medium saucepan. Bring to a boil and set aside to cool.
Place the dill, garlic, pickling spices and bay leaves in each jar. Fill the jar with cucumbers, cut in halves or quarters if they are large.
When the vinegar solution has cooled, pour it over the cucumbers and refrigerate.

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