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. I have the best dill pickle recipe to share with you today. Learn how to make these quick pickles from scratch right now!
***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.***
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 Makes a Difference
One reason I often have just enough little pickling cucumbers to make a pint is that I like to pick the cucumbers when they are quite small. Two inches long is about the ideal size for my pickles. To achieve the optimum level of crunchiness, small cucumbers have worked well for me. You may like yours to be larger. If you have any pickles which 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!
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)
Directions for Super Easy, Quick Dill Pickles
Gently heat a glass quart-sized canning jar or two glass pint-sized canning jars and lids in a pan of water.
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.
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.
Super Easy Quick Dill Pickles
- 6 cups cider vinegar
- 6 cups water
- ½ cup canning salt (regular salt may be used if canning salt is unavailable)
- ½ cup granulated sugar
For each quart you will need:
- 2 cloves garlic (cut in half)
- 2 pieces (flowerets) dill
- 1 teaspoon mustard seed
- 6-12 whole pickling cucumbers (quantity will vary according to size)
- Gently heat glass quart-sized canning jars and lids in a pan of water.
- 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.
- Lay the jars on their side when placing the first cucumbers inside, so they will stand up straight.
- If you would like to store your pickles on a shelf, process the jars for 15 minutes in a boiling water canner.
- If you are not canning the pickles, let the jars stand at room temperature for 12-14 hours, then refrigerate. This method produces a pickle of unsurpassed crunchiness.
- Store unused brine in the refrigerator for the next time you need it.
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!
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. I’d love to know about any delicious pickle recipes you like to use.
If you’re a fan of easy recipes, you might also like some of the other recipes I’ve shared, such as the recipe for Easy Seafood Dip Supreme. Have you noticed? Many of the recipes I share have the word “easy” in the title.
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Thanks for visiting the Fluxing Well site. Happy pickling!