Tasty Tuesday: No-cook Dill Pickles

appurgent_468x60-animation

I’m seeing them! I starting to see cucumbers at the Farmer’s Markets and I LOVE that! Two years ago, I wrote about Kosher Dill Pickles. That’s still my go-to recipe for homemade dill pickles, but this quick, n0-cook version is awfully handy!

So, this morning, we made these garlic dill pickles and by tomorrow they will be ready to eat! Well, actually, the truth is, we’ve been nibbling on one jar already and amazingly, they already taste like pickles and have the texture of pickles! DeeLISHus! These are refrigerator pickles so will need to be stored in the refrigerator. (There is a small issue of space because we accidentally ended up with approximately 54 quarts of pickles. Oops. Blush.) (Okay, I forgot to mention the two additional gallon jars of whole pickles….)


Quick No-cook Pickles

In a large pan, heat together:

  • 1 gallon of water
  • 1 c. vinegar
  • 3/4 c. pickling salt
  • 1 t. sugar

Heat to boiling and then keep near boiling.

Meanwhile, slice pickles however you want them. We did a variety of different sizes and shapes of slices. We also cut lots of the cukes into wedges. I stuffed as many cucumber slices into each clean jar as would fit, added a couple whole peeled cloves of garlic and several sprigs of fresh dill. You can add whatever spices strike your fancy. A lot of blends of pickling spices contain things like cloves and allspice, but I’m not fond of taking a pickle flavor in that direction. Still…it’s up to you. Right now there’s a lot of fresh fennel at the markets and that bears some experimentation.

Once the jars are packed full, bring the “syrup” back to boiling and ladle into the jars. Put the sterilized lids and rings on and let cool. If you turn the jars upside down immediatly after closing them, some of the jars will even seal. These pickles will be ready to consume within 24 hours (or sooner, if you have no patience) and need to be kept in the fridge. If your family loves pickles, this is probably a good way to go because they’re ready so quickly. The dill and garlic flavors will strengthen over time.
NOTE: These pickles MUST be refrigerated. Today I had the experience of opening a jar that hadn’t fit into the fridge. Foamy, fermenting pickles geysered out of the jar. They left a buzz on my tongue and had definitely started to ferment. The ones in the fridge, however, are great.

Don’t be fooled by a weak seal on the canning jar lids. They might pop in like lids do on home-canned jars as they cool,  but the seal is very weak and won’t act as a canning seal. If you store these on the shelf, you’ll end up with fermented pickle juice everywhere.

Barb Kelley, writing at My Sister’s Kitchen – don’t forget that we’re on Facebook AND Twitter now! “Like” us on Facebook and follow us on Twitter for the very latest in the Kitchen.

About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. YUM, Barb! This is such an easy method to make pickles! WHat is your favorite pickling spice combination?

  2. Oh, that’s easy. Lotsa lotsa garlic and fresh dill. I need to try the fresh fennel though. I love fennel and I think that could be just amazing.

  3. Sounds like a fun process! Is that rhubarb in your basket under the dill?