Classic Dill Pickles…a healthy snack from your own jar!

Dill-Pickles-InJarsHomemade dill pickles can be yours in no time! I made a big jar of these for our Gr8 Renaissance Faire dinner last fall, and wow were they good!

I searched several recipes and this one was the winner, hands down! You’d think they’d need to sit in the brine for days or weeks, right? Nope! You’ll practically be grabbing them from the jar before they hit the fridge! But give them at least overnight…they’ll be ready for tasting by the next day, and will keep refrigerated for up 2 months…if they last that long!Dill-Pickles-Ingredients

 

Classic Dill Pickles
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Classic Dill Pickles

Servings 2 quarts
Author Debbie

Ingredients

For the brine:

  • 1 cup distilled white vinegar
  • 2 Tablespoons kosher salt
  • 2 teaspoons sugar
  • 2 Tablespoons of a combination of peppercorns, coriander seeds, and mustard seeds
  • 2 cups water

For the pickles:

  • 2 pounds Kirby cucumbers, quartered*
  • 10 large dill sprigs
  • Hot brine
  • 2 teaspoons black peppercorns
  • 2 teaspoons caraway seeds

Special equipment:

  • 2 one-quart canning jars with lids

Instructions

For the brine

  1. Place distilled white vinegar in a medium to large saucepan.

    classic dill pickles vinegar
  2. Add kosher salt, sugar and spices (combination of peppercorns, coriander seeds, and mustard seeds), along with 2 cups of water. Bring to a boil.

For the pickles

  1. Between the jars, evenly divide the cucumbers (quartered), 10 large dill sprigs, peppercorns and coriander seeds.

    Classic Dill Pickles
  2. Pour the hot brine into jars (evenly divided).

    Classic Dill Pickles
  3. Cover. Let cool and chill.**

Recipe Notes

Gr8 Do Ahead Tip:

Cucumbers can be pickled 2 months ahead. Keep chilled.

* I had a hard time finding the Kirby cucumbers. It may have been the time of year. I used Persian cucumbers that are readily available at most supermarkets and they couldn't have been better. I would, however, like to find the Kirbys and try them out!

**Although the recipe said to cover the jars once the hot brine is poured over the cucumbers, that made me nervous, so I just set the lid over the jar and when at room temperature, I twisted on the lid and set it in the refrigerator...counting down the hour to devour! Hey...that rhymed! Enjoy!

Adapted from Bon Appétit, August 2015

4 COMMENTS

  1. Brenda Perlin | 11th Feb 16

    Yum. These look so good. Thank you.

    • Debbie | 11th Feb 16

      A fresh, crunchy and homemade, no less, dill pickle…can’t beat that right Brenda?! They were way easier to make than I thought. No need to sit and brine for weeks! You can dig into the jar in a few hours! Thanks so much for your Gr8 support!

  2. Claudia Kerns | 11th Feb 16

    Where do you find Kirby cucumbers?

    • Debbie | 11th Feb 16

      Lon, after searching for the Kirby cucumbers online, at the market and at local farmers markets, I found out they’re seasonal, and apparently not a fall vegetable! This recipe and a few others say that the Persian cucumbers are a good substitute, and they were! I will, however, keep my eyes open during the spring and summer, to see if I can find them. I am very curious to know (and taste!) what the difference will be! Thank you for being one of our Gr8 fans!

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