Homemade Dill Pickles…Easy as 1,2,3
Do you have an abundance of cucumbers from your garden? Are you unable to keep pace with picking, eating and giving away to family and friends? If so, you’re in the same position as I am… basically up to my eyeballs in cucumbers! Don’t let your cucumbers go to waste. Start pickling them. Even if you don’t grow your own cucs, go to the market, buy some and give Homemade Dill Pickles…Easy as 1,2,3 a try. It’s so easy. With this recipe, it only takes about 5 minutes to prepare the pickles, and requires ZERO steps of the traditional canning process. By the next day, you’ll be eating perfectly crisp deli-style pickles. Munch on that!
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This is what I mean by “up to my eyeballs in cucumbers!” Above are 24 cucs I picked today after picking 14 of them two days prior!
Organize Recipe Ingredients
Here are some of the basic ingredients you will need to get started – cucumbers, white vinegar, garlic, and dill. Plus kosher salt and peppercorns. All other seasonings are optional such as hot pepper flakes, fennel seed, mustard seed, celery seed, coriander and/or cumin seeds.
Cut Cucumbers
It’s time to get pickling! Wash and dry cucumbers. Trim ends. After trimming, taste a sliver from each end to avoid using a bitter cucumber. Cut cucumbers into spears, discs or sandwich slices. You decide!
Add Cucumbers, Spices and Dill to the Jars
Then add cucumbers to the jars with all of the other ingredients except for the distilled water. Pack the cucumbers in tightly.
Pour in Distilled Water, Secure Lid, and Shake to Distribute Flavors
Once all of the ingredients are in the jar add the water and fill to the very top. Then screw lid on very tightly. Shake jar to distribute flavors. Leave on counter for 12 hours. Then shake again and turn jar upside down for another 12 hours.
Homemade Dill Pickles…Easy as 1,2,3
Pickling process is complete. Homemade Dill Pickles…Easy as 1,2,3 are ready. Either store pickles in the refrigerator or begin munching!
Homemade Dill Pickles…Easy as 1,2,3
Equipment
- Mason Jars – Large (2-3 cups)
Ingredients
- 2-3 pickling cucumbers, cut into spears, discs or sandwich slices (use medium to large sized cucumbers)
- 5 dill sprigs, most of stems removed (more or less to taste) wash and pat dry
- 2-4 cloves garlic minced
- 3 tablespoons white distilled vinegar
- 1/2-1 tablespoon kosher salt
- 20 peppercorns, any color whole
- 1/8-1/4 teaspoon hot pepper flakes to taste
- distilled or filtered water enough to top off the jar
Instructions
- Wash and dry cucumbers. Trim ends. After trimming, taste a sliver from each end to make sure the cucumber isn't bitter. (See NOTE below for additional info.)
- Cut cucumbers into spears, discs or sandwich slices. If cutting into spears, cut the cucumber in half vertically. Depending on the size of the cucumber you may need to cut each half into thirds or quarters. (See photos above.)
- Add cucumbers to the jar and then add remaining ingredients except for the water. (The ingredients should fit snugly in the jar.)
- Once all of the ingredients are in the jar, add the distilled water to the very top and then screw lid on very tightly.
- Shake jar to distribute flavors.
- Leave on counter for 12 hours. Then shake again and turn jar upside down for another 12 hours.
- After 24 hours, store you pickles in the refrigerator or start munching immediately.
Notes
Recipe source unknown.
If you like this recipe, you may also like these other GFchow recipes. Citrus Dill Gravlax, Chicken Burgers with Garlic-Rosemary Mayo, and Mom’s Gazpacho Soup.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Thanks for the jar, they were excellent. Office mates were big fans as well!
Glad the pickles were enjoyed by all!
If I had a garden I would definitely make these, but I’m off to the market right now!
That’s the spirit!
Did they require special jars and if so, where did you purchase them?
I use Mason jars that hold 2-3 cups (as mentioned in the recipe). You can buy them at bed bath and beyond, Michael’s, Target and, of course, online. They are inexpensive and reusable.