Recipe: Perfect Dill Quickles (Quick Pickles)

Recipe: Perfect Dill Quickles (Quick Pickles) Delicious, fresh and tasty.
Dill Quickles (Quick Pickles). Garlic Dill Refrigerator Pickles Are A Staple In My House. I have been making these Garlic Dill Refrigerator Pickles for years now and the recipe is perfect in my humble opinion. In a large bowl, combine the sugar, hot sauce and garlic.
These quick dill pickles just take about two hours and are so ridiculously easy, your five-year-old could make them.
You might consider help them with the chopping part, but you get Quick Dill Pickle Ingredients.
For my quick dill pickles, there are several essential ingredients.
You can have Dill Quickles (Quick Pickles) using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Dill Quickles (Quick Pickles)
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It’s 1/2 of an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.).
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Prepare 1-1.25 teaspoon of salt.
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Prepare 3 Tablespoons of distilled white vinegar.
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Prepare 2 Tablespoons of water.
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You need 1 teaspoon of sugar.
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You need 1 teaspoon of dry dill.
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You need 1/2 of garlic clove grated OR 1/4 teaspoon garlic powder.
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You need 1/8 teaspoon of black pepper.
These include: white vinegar; salt; fresh dill.
These dill pickles are an excellent way to use up any fresh dill that may be growing in your garden. (This fresh dill dip is also fantastic!) You can also add other "flavors" to your dill pickles.
This was an awesome recipe to make quick dill pickles.
I grow my own dill and coriander and it all came together beautifully.
Dill Quickles (Quick Pickles) step by step
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In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir..
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In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!.
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Add the vinegar, water, sugar, and dill and mix thoroughly..
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Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :).
I used Northern Pickling cucumbers that I grew from seed (Johnnys Seeds) and they were crunchy and delicious.
Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat.
Bring to a boil; remove from heat and cool completely.
Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl.
Pour the simmering liquid over the cucumbers and stir to evenly coat.