Best Quick Dill Pickles Recipes

QUICK DILL PICKLES

Steps:

• Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
• Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.

QUICK AND EASY SWEET DILL PICKLES

Steps:

• Cut pickles into desired lengths, about 1 1/2 inch, restuff in pickle jar.
• In a saucepan heat water, sugar and vinegar until dissolved. Pour over pickles, recap and refrigerate.

QUICK CUCUMBER DILL PICKLES

Steps:

• 1. Wash and cut un-peeled cucumbers into dill spears. (I used a cucumber length that would just fit the pint jars.) Pack spears in the two pint jars fairly tight.
• 2. Note: If using Alum soak spears in three cups cold water to which 1/4 teaspoon of alum has been added for 30 to 60 minutes. Drain and rinse well before adding brine. Do not add more Alum. (See the comments section to see Shirley Makekau's better suggestion regarding the "Pickle Crisp" product in lieu of Alum).
• 3. In a medium sized microwave safe bowl add all other ingredients except the Alum. Nuke on high 8 to 10 minutes to a low boil.
• 4. Pour liquid into spear packed jars and seal and give a quick shake to distribute.
• 5. When jars have cooled considerably place in fridge. I normally place jars on a paper towel and invert and turn jars upside down every 4 hours or so for the first day, to distribute contents.
• 6. Pickle should be pleasant to eat in two days, and improve with age. Should keep safely in fridge for 2 to 3 months, if you can keep out of the jars.
• 7. Need more, just increase the quantities in two pint stages.
• 8. I googled "Alum" to check it's makeup and safety. It is, a cousin to aluminum and should be used sparingly and modestly. It has been used in the making of pickles for many years to provide the crispiness and snap of many pickles. It is, found in the spice section of the store. I provide this caution only to warn of a possible over usage. Additional note added 6/7/12: Pickling Lime could also be used. And requires rinsing. I have experimented with pickling lime. There is also a "Pickling Crisp" product on the market from Ball the canning jar company, which I have not tried. Other sources say soaking the spears in ice water at the start will also provide some crispness. though I don't think it will equal the use of a small amount of Alum. The Alum provided a definite crispness and slightly tough texture to the pickle rind, things I find desirable in a pickle.
• 9. Note: You could slice pickles into round chips, or you could leave whole, and prick a few times with a fork or ice pick to absorb the brine. Left whole they will require more refrigerator time to absorb the brine.
• 10. I'm a low salt practitioner, but some things just naturally require salt. If after two or three days the outcome is questionable, add a little more salt. It just might make the Big Difference.

QUICK PICKLES - KOSHER DILL

Steps:

• Toss cucumbers with salt in colander set over a bowl.
• Let stand 1 hour.
• Discard liquid.
• Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
• Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
• Time does not include chilling.