Spouse liked the Icicle Pickles I made for him back in May. He liked the novelty of mustard pickles as a change but he really is tasting dill pickles now. I was sort of hoping to put off making dillies since it is a hassel messing with slake lime or alum, and brineing for weeks, and grape leaves? Yeah like there’s a good Greek grocer nearby here in the ‘burbs. So then I got to thinking…Hey, if quick canning will work for mustard pickles, why wouldn’t it work for dill pickles? And you know what? It did! They don’t have that old fashioned briney flavor, but if you need to preserve your extra cucumbers fast, this recipe can’t be beat.
Quick Dill Pickles
3 cups white vinegar
3 cups water
1/3 cup pickling salt or kosher salt (regular table salt or sea salt may not be used as substitutes)
4 pounds washed bitty baby sized cucumbers (whole), or medium cucumbers (cut into 1/4 spears)
6 tablespoons dill seed (or if you are lucky enough to have fresh dill in season, 6 heads dill)
3 peeled cloves garlic
9 peppercorns
3 pinches coriander aka cilantro seed (optional)
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Combine liquids and salt, and heat to boiling.
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Tightly pack cukes into hot, clean quart jars. Add to each jar 2 Tbs. dill seed or 2 heads dill, 1 clove garlic, 3 peppercorns and if you like, 1 tiny pinch of coriander seed.
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Fill the jars with the hot pickling syrup up to about 1/2″ from the top of the jar. Screw the lid on (but not too tight!)
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Process in a boiling water bath for 20 minutes, making sure you have enough water in the bath to cover the tops of your jars. When the jars cool, check your seals and put them away in the cupboard for 3-4 weeks to let all those flavors soak in.
Makes 3 quart jars
9 responses so far ↓
1
daysgoby
// Jun 18, 2008 at 6:17 am
I always know pickling season is upon us because my mail smells like fresh dill.
(The postmistress brings in great bunches and gives it away - it perfumes the whole post office.)
Yes, I DO live in a teeny community!
2
Mrs. Mordecai
// Jun 18, 2008 at 9:55 am
These look very yummy! I love pickles.
3
Ree
// Jun 18, 2008 at 11:45 am
You do realize how much in awe I am of you, right?
4
craftymom
// Jun 18, 2008 at 1:30 pm
Great canning recipe!
5
apathy lounge
// Jun 18, 2008 at 5:56 pm
My favorite pickles (actually, the ONLY kind I like) are the tiny, kosher dill. Crunchy and cold with a tasty brine. They’re great when you want to eat something that is low fat and doesn’t taste like a paper napkin.
6
Hottdog
// Jun 18, 2008 at 6:13 pm
yummy!
7
Jacki
// Jun 19, 2008 at 7:14 am
I so want to learn how to can! Especially since my daughter has Celiac Disease, which means most store-bought food is out of the question. I have to make everything from scratch. Sigh….
How long do these last in the pantry?
8
Heather L.
// Jun 21, 2008 at 7:32 am
I can’t wait to try this quick dill receipe. My mother used to make a clearish pickle, cut in long strips, called slippery jacks.. They were my favourite.
Can anyone suggest a method? I cannot find her receipe and I have most of her old hand written ones. (It must have been in her head!) I remember there being sticks of cinemen in the jar.
Thanks
Heather
9
Joanne
// Sep 27, 2009 at 11:50 am
I haven’t canned pickles for years but have been wanting to try it again. Thanks for this simple and delicious looking recipe! I will be giving it a shot today.
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