Recipe by Sharon123
Feeling a little lazy and not wanting to can, I was looking for a good recipe for chilled dill pickles, but couldn't quite find the exact recipe I wanted so I have adapted a recipe from Group Recipes and Epicurious to fit my needs. It's slightly sweet with the lovely taste of dill. I hope this fits your needs too! :) Cooking time is marinating time. Thank you for the inspiration coconutlime and Amelia Saltsman!
Top Review by Red Jenny
Easy to make - When I eat them in a few days I'll let you know how they taste!! Edit: After over a month, they taste delicious, tangy and sweet. I prefer slightly less sweet so next time I might reduce the sugar. Not super crispy but not too soggy either.
- 1 1⁄2 lbs small pickling cucumbers, sliced 1/4-1/2-inch thick (or regular cucumbers-may cut into spears also)
- 4 garlic cloves, sliced
- 4 sprigs fresh dill (optional)
- 2 cups cold water
- 1⁄2 teaspoon celery seed
- 3 tablespoons kosher salt
- 1 tablespoon dill seed
- 2 cups white distilled vinegar
- 1 cup sugar (or 1 1/2 cups depending on sweetness you desire)
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes (more or less depending on heat level you desire)
- 1 teaspoon whole black peppercorn (optional)
Directions See How It's Made
- Evenly divide the garlic, fresh dill and sliced cucumbers among four wide mouthed pint jars.
- Before adding the mustard seed, red pepper flakes, peppercorns(if using) and dill seed, crush them slightly. You can use your hands, a mortar and pestle, or give then one quick whiz in the food processor(optional).
- In a saucepan, mix together vinegar, water, sugar, red pepper flakes, celery seed, salt, mustard seed and dill seed. Heat to just dissolve sugar, then remove and let cool. Use a funnel to fill each jar with the cooled brining liquid. The spices may float to the bottom, so use a spoon to evenly divide anything that is leftover into the jars. Cap tightly and refrigerate at least one week before eating. Enjoy!
- It was suggested you do this over a large bowl. The cucumbers start to float and displace liquid. Add the overflow back into the brining mixture before you fill up the next jar. No mess! :).