Quick Dill Pickles by the Quart: Refrigerated or Canned

Learn how to make fabulous quick dill pickles by the quart or pint when you just have a few pickling cucumbers from the garden. These easy, step-by-step instructions will help you stock up on crunchy dill pickles in no time. How do you make quick process pickles? Whether you want to make refrigerator dill pickles or prefer to process pickles in a boiling water canner, this simple recipe will do both. When you are making a pickle gift basket, including pickles that have been processed in a canner is best. If you are just going to enjoy the pickles yourself and you have room in the refrigerator, the refrigerator pickles definitely have more crunch. Want to make some pickle gifts or stock up on these crispy, delicious gems? I have the best dill pickle recipe to share with you. It has served me well for decades. Bonus: These pickles are gluten free. Get the simple steps for how to make these quick, cute pickles from scratch and produce some pickles with a purpose today!

Benefits of Dill Pickles

Oh, dill pickles, how I adore them! I just can’t get enough of their delicious crunchiness. Although I haven’t located a scientific study to prove it, I’m sure there must be some health benefits to eating them. Low-calorie and low-carb, gluten-free homemade dill pickles can add pizzazz to many meals or snacks. These super easy, quick dill pickles are a snap to make and a pleasure to eat. 

***Disclaimer: This post contains affiliate links, which means as an Amazon Associate I earn from qualifying purchases at no additional cost to you. Already know what you’d like to get from Amazon? Here’s a handy way to get to the website, linked to a set of essential canning tools. Just click on the link, then browse around and do your shopping.***

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Proud Pickle Fans Unite

Not everyone in my family shares my passion for homemade quick dill pickles. One exception is my dad. I always know what to give him for his birthday, Father’s Day, and other holidays. He is almost as big of a die-hard fan as I am. Sadly, that is not the case with my other close relatives. The rule around our house is, I have to hold off making more dill pickles until the supply in the pantry or refrigerator is nearly depleted. So, I only plant a few plants when I need to restock. For that reason, this delightfully simple recipe is ideal. Even though the title of the post includes the word “quart”, sometimes I only have enough ripe pickling cucumbers to make a pint. That’s okay! I just halve the quantity of garlic, dill, and mustard seeds listed in the recipe for each quart.

Size Is Important

I often have just enough little pickling cucumbers to make a pint because I like to pick the cucumbers when they are quite small. Two inches long is about the ideal size for my cute pickles. To achieve the optimum level of crunchiness, small cucumbers have worked well for me. You may like yours to be larger. If you are not interested in making small, cute pickles, or you have pickles that have grown too large, you could cut them into spears or slices. No matter what the size, be sure to rub off the blossom end completely to ensure better long-term storage. Fellow fans of dill pickles, this recipe is for you!

Supplies

This quick dill pickle recipe is ideal for canning or the refrigerator. This quick canned pickle recipe makes about 6 quarts if you use all of the brine, so here is the equipment you need to assemble beforehand if you are choosing to go with the canning method. You will need:

6 quart-sized canning jars, lids, and bands (sometimes the wide-mouthed jars are easier to fill)

 

A large boiling water bath canner

 

A small metal saucepan with lid (for heating the jar lids)

A large stockpot

A large ladle like this one (for putting the brine into jars)

1 set of canning tools (optional, but these sure have made canning easier) 

 

Preparation

Set six canning bands (some call them rings) aside, near where you will be filling the jars.

Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.

Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil. Now it’s time to make the

Ingredients (Makes Enough for Six Quarts of Pickles, if Needed)

6 cups cider vinegar

6 cups water

1/2 cup canning salt

1/2 cup granulated sugar

For each quart:

2 garlic cloves, cut in half (1 clove cut in half if you are just making a pint)

2 pieces of dill (1 piece if you are just making a pint)

1 teaspoon mustard seed (1/2 teaspoon if you are just making a pint)

Pickling cucumbers

Directions for Super Easy, Quick Dill Pickles

For refrigerator pickles, if you are only making one quart or two pints of pickles, you can gently heat a glass quart-sized canning jar or two glass pint-sized canning jars and lids in a pan of water. If you are using the boiling water canning method to store the pickles on a pantry shelf, heat the jars in a boiling water canner.

While the jar or jars and lids are heating, combine the vinegar, water, salt and sugar in a large non-aluminum stockpot to make the pickling brine. Bring the mixture to a boil.

Place the garlic, dill, mustard seed and pickling cucumbers in each jar.

I like to lay the jars on their side when I am placing the first cucumbers inside, so they will stand up straight.

Fill each jar with the pickling brine, leaving 1/2 inch of headspace. Using a funnel from a canning kit makes the job a lot less messy.

If you would like to store your pickles on a shelf, process the jars for 15 minutes in a boiling water canner.

Can I can pickles without a canner? Usually, since I only fill one or two jars at a time, I don’t bother using the boiling water canner. I let the jars stand at room temperature for 12-14 hours, then refrigerate. This method produces a pickle of unsurpassed crunchiness. How long does it take for quick pickles to be ready? Just wait 2-3 days for the cucumbers to start tasting pickled, then enjoy!

 

Leftover Brine May be Stored for Next Time

Store unused brine in the refrigerator for the next time you need it. When you need to make more pickles, it’s ready to be reheated. I usually pour the leftover brine into quart canning jars. It looks like apple juice, so be sure to tell everyone else in your household to avoid drinking the contents. What a shock that would be!

Happy Crunching!

Do you have pickling cucumbers waiting to be pickled? Might this easy quick dill pickle recipe be the recipe of your dreams? If you like crunchy dill pickles, I hope you have the chance to give this recipe a try.

Do you have any favorite pickle recipes? Although quick dill pickles are my favorite, I’m a big fan of other kinds of pickles as well. There are so many different types of pickles.  I’d love to know about any delicious pickle recipes you like to use.

Other Canning Ideas

Love to have a pantry well-stocked with home-grown goodness? Try making rhubarb orange jam, rhubarb pineapple jam, or blueberry raspberry jam. Make and store easy blueberry, raspberry, or blackberry syrup. Have an abundance of apples? Easy homemade applesauce is a great way to use a bountiful harvest. Are you blessed with a fabulous tomato crop? Create some homemade marinara sauce or salsa for delicious garden taste all year long.

Need More Easy Recipe Inspiration?

Get a free cookbook filled with the best easy recipes from the Fluxing Well website. It’s printable, and you may make as many copies as you like. If you are putting together a pickle gift basket, consider including a copy of this to give to the foodies in your life.

May all of your pickling endeavors meet with great success!