Quick Fridge Dill Pickles
Quick Fridge Dill Pickles
This is a brine-based pickle. The reason why they are called quick is because they are ready in about 2 days. They get a bit better if you wait, but they are very pickle-ish then.
Ingredients
- 1 empty pint jar with lid, mason or reused olive or mayo jar is perfect
- 2 tablespoons sea salt
- 1 handful fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon fresh peppercorns
- cucumbers, small and short
Instructions
- Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns, dill, and vinegar to the hot saltwater and stir.
- Cut cucumbers lengthwise if you're making pickle spears, obviously if you want make chipped pickles just cut normally. Squeeze as many cucumbers as you can into the jar. Allow for a bit more liquid to be added if the cucumbers are not completely submerged.
- Add the rest of the dill and peppercorns.
- Let it cool down to room temperature. Put the lid on a shake it. Make sure the cucumbers are not poking up above the water. If they are, open the jar and push them back down. I made a jar of chips and a jar of spears.
- Put in the fridge... done... it's just that easy.
Notes
Low cost. I normally make two pints at a time, one spears, one chips.
Variants: 1. Add a few chili peppers to spice it up. 2. Add a teaspoon of mustard seed. 3. Add a teaspoon of pickling spice mix you can find in the spice row of most grocery stores.
Used in Recipes Listed on this Site:
- Chicken Olivye (Chicken Potato Salad), made it, GO-TO recipe.
- Dill Pickle Dip, made it, GO-TO recipe.
- Pickle Deviled Eggs, made it, GO-TO recipe.
- Sardine Salad Sandwich, made it, GO-TO recipe.
- Ham & Cheese Pasta Salad, made it, GO-TO recipe.
- Classic Tuna Salad Sandwiches, made it, GO-TO recipe.
- Dill Pickle Bacon Grilled Cheese, made it, GO-TO recipe.
- Deviled Egg Pasta Salad, made it, GO-TO recipe.
- Dill Pickle Cream Cheese Sandwich, made it, GO-TO recipe.
- Dill Pickle Bread.
- Russian Beet Salad.
Sounds like a great recipe. Have to try it soon as I like very much a nice dill on the side with a sandwich.
As far as pickling spices, I think you can just go through your spice rack and get creative; peppercorns, mustard and coriander seeds, cloves, red pepper flakes, ginger, bay leafs and what ever else trips your trigger. But as mentioned, the small sized cucumbers sounds nice as they are a nicer way to add to a plate, not the larger sized.
Thanks, Brian, this is a very easy, and good recipe, and yes, just use what you want, I normally go for the peppercorns, garlic, and mustard seed, and of course fresh dill. Good in a few days but I wait about a week to start using them, and they sit in the fridge for weeks and months. I normally make a small jar of chips and a jar of spears. I have not bought store bought pickles in years
I made these pickles using the really small cucumbers, the size of your pinky finger, several months in the fridge, I just used them in a pasta salad a few days ago, and they are good! Highly recommended.
Dave, I think this is probably the most straight forward recipe I have seen for this, no need to measure water, no need for a number of jars, after all, who normally keeps more than one jar of pickles in the fridge.