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Super Easy Quick Dill Pickles by the Quart Image only

Super Easy Quick Dill Pickles

Quick dill pickles are easy to make and very practical if you have a small garden and only have a few pickling cucumbers ready at one time. Delicious!
5 from 4 votes
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Prep Time 15 minutes
Canning Time (optional) 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 72
Calories 6 kcal

Ingredients
  

  • 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)

Instructions
 

  • Rinse the pickles and rub off the prickly spines. Also rub off the blossom end of the pickle to help ensure a crispy pickle product.
  • Optional: For extra crispy pickles, soak cucumbers in ice water for a few hours or overnight. This helps to hydrate the cucumbers and maintain their crispness during the canning process. I have made pickles both ways, without soaking and with soaking. The soaking does add to the crispiness, but you will still get crispy pickles if you do not have the time to soak them.
  • 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.
  • Lay the jars on their side when 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.
  • 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.
Keyword canning, easy recipes, pickles