Easy Garlic Dill Pickles
I have faint memories of a closet full of canned goods growing up. We canned everything from fruit to green beans, and tomato sauce to pickles. My family stopped canning as I hit my teenage years, so I have lost any recollection or skill that would help me fill my basement with loaded mason jars. Someday I’d like to can a summer’s bounty again.
To ease my way towards this goal, we made a couple sets of refrigerator pickles over the weekend. They aren’t full-on preserved (they have to be refrigerated and only last about a month). But, they are simple and delicious.
We made dill pickles that could be eaten after just 24 hours and are absolutely wonderful, especially to garlic lovers like us! We also made some okra pickles, but are waiting 10 days to taste the goodness.
Easy Garlic and Dill Pickles
inspired by Grace Parisi in Food and Wine
Recipe fills a one quart jar of pickles
What You Need
1 quart mason jar with lid
12 ounces of kirby cucumbers (about 6 small cucumbers)
3 cloves garlic
8 sprigs fresh dill
1 tablespoon coriander seeds
1 tablespoon sugar
1 1/2 tablespoons kosher salt
2/3 cup white vinegar
1 cup water
What To Do
1 Wash the mason jar and lid in hot soapy water, rinse, and let air dry.
2 Quarter the cucumbers into four slices each, lengthwise. Cut the garlic cloves in half.
3 In an extra mason jar or covered container, combine 1 tablespoon coriander seeds, 1 tablespoon sugar, 1 1/2 tablespoons kosher salt and 2/3 cup white vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add 1 cup water to the mixture.
4 In the clean mason jar, tightly pack the sliced cucumbers, sliced garlic, and 8 sprigs of fresh dill.
5 Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
6 Place the lid on the jar and screw on the ring until it is tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated (but they won’t stick around that long in our house).
Tags: Dill, Easy, Food Project, Garlic, Healthy, Pickles, Preserving, Quick, Recipe, Summer, Vegan, Vegetarian
7 Comments
mallory
11 Aug 2010 04:08 pm
i am even going to be brave and try one :) if anyone can make me like them, it will be you two!
Leah
11 Aug 2010 09:08 pm
My grandpa used to make homemade pickles and he really loved to can hot peppers. When he ate a particularly hot pepper, he would start sweating and say “Whew, that’s a momzer!” My dad and I think that “momzer” is some sort of corruption of either a Yiddish or a Ladino word that basically translates to “bitch” or “son of a bitch”. (My dad’s parents liberally sprinkled Yiddish AND Ladino words in their everyday speech, sometimes with a twist–like pronouncing a Yiddish word with a Ladino accent–very unusual!)
Alex
11 Aug 2010 09:08 pm
I’ll have to add hot peppers my repertoire and momzer to my vocab!
Anne
14 Sep 2010 01:09 pm
Wow, those photos are STUNNING. And although canning scares the daylights out of me, I just may have to try these, because pickles + massive amounts of garlic = my idea of heaven!
Alex
14 Sep 2010 01:09 pm
Thanks! You should really try this, it isn't really canning - since you eat them right away. And they really taste good!
Marisa
24 Sep 2010 03:09 am
I love that these are so quick to prepare! I’d never have the patience to wait for longer than 24 hours to eat these babies.
Susan @ Our Family Eats
19 Apr 2011 12:04 am
Just found your site and love the photography and wonderfully inspiring dishes! I’m putting these pickles on my list for this summer. My five year old daughter is a pickle fanatic – I think making pickles together will be such fun! Plus I have a thing for anything in a mason jar ;)
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