Easy Peasy Dill Pickles

Andy Anderson !

By
@ThePretentiousWichitaChef

I love dill pickles; they’re cool, crunchy and wonderfully sour… And they are a cinch to make… no special tools required.

As a matter of fact, you can whip up a batch of dill pickle pints in thirty minutes or less. And they make excellent gifts to give out during the holidays.

So you ready… Let’s get into the kitchen.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
Bunches
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

PICKLE BRINE

1 c
cider vinegar
1 c
filtered water
2 Tbsp
salt, kosher variety, or 1 tablespoon if using table salt
1 tsp
sugar, granulated variety
1/2 tsp
red pepper flakes, for kick (optional)
2 tsp
dill seed

THE PICKLES

2 clove
garlic, peeled and smashed
4 sprig(s)
fresh dill weed
1 lb
cucumbers (i prefer kirby or persian)

Step-By-Step

Step 1 Direction Photo

1PICKLE BRINE

Step 2 Direction Photo

2Gather your ingredients.

Step 3 Direction Photo

3Thoroughly, clean out the containers that you are going to use for your pickles.

Step 4 Direction Photo

4Chef’s Note: These are not “canned” pickles. These are keep ‘em in the refrigerator and eat within a week or two pickles.

Step 5 Direction Photo

5Place all the brine ingredients in a saucepan, and bring to a slow simmer, allow to simmer for about 10 minutes.

Step 6 Direction Photo

6Chef's Note: If you want Bread-and-Butter type pickles add 1-1/2 cups sugar, or honey. Skip this for dill pickles.

Step 7 Direction Photo

7While the brine is simmering, wash and dry the cucumbers, and cut off the blossom end.

Step 8 Direction Photo

8Chef’s Tip: The blossom end of a cucumber contains enzymes that, over time, cause your pickles to go limp. And if there’s anything that I hate… It’s a limp pickle.

Step 9 Direction Photo

9Slice the pickles into spears or ovals… Up to you.

Step 10 Direction Photo

10Remove the brine solution from the heat and allow it to cool to about 110-115f/43-46c.

Step 11 Direction Photo

11Chef's Note: You can fully cool the brine down, and then add it to the cucumbers, but then you'll need to put them in the fridge for a couple of days before digging in.

If you use really hot brine, you'll wind up making limp pickles... And you KNOW how I feel about limp pickles. 110f/43c is a balance between waiting a few days or a few hours...

Step 12 Direction Photo

12Divide the dill weed, and garlic between two 1-pint containers. Or whatever container you choose to use.

Step 13 Direction Photo

13Chef's Tip: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.

Step 14 Direction Photo

14Put as many sliced cucumbers into the jars as can fit without smashing.

Step 15 Direction Photo

15Pour in the brine, making sure that you cover all the cucumbers, and then allow the containers to cool to room temperature before refrigerating.

Step 16 Direction Photo

16Chef's Tip: A handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)

Step 17 Direction Photo

17Chef’s Note: They should last in the refrigerator for about two weeks… assuming they don’t get gobbled up first.

Step 18 Direction Photo

18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy