Quick Pickles - Classic Dill
 
Prep time
Cook time
Total time
 
Pickles are all about presentation so choose what will look best peeking through the glass. Cutting counts here too so sharpen your knives and take the time to get it right. This recipe makes enough for one pint so scale up accordingly.
Recipe type: Snacks
Occasion: Celebrations & Gatherings
Serves: 1 pint
Ingredients
  • For the pickles:
  • 4 sprigs dills
  • 1 cup sliced cucumbers, about 2 small Persian
  • ¼ cup small cauliflower florets, cut to ½”
  • 1 tablespoon carrot slices (use smaller end of carrot)
  • 1 large garlic clove, sliced
  • ¼ teaspoon yellow mustard seeds
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon dill seeds
  • For the brine:
  • ¾ cups white vinegar
  • ¼ cup water
  • 1 tablespoon sugar
Instructions
  1. Bring vinegar, water, sugar and salt to a boil in a small saucepan. Remove from heat and set aside.
  2. Measure spices into jar.
  3. Spread a layer of cucumbers on top of spices, cauliflower next, then garlic, carrots and back to cucumbers. Order doesn't matter, do what you think looks best.
  4. Pour brine over vegetables leaving ½” headspace.
  5. Tap jar on table or run a chopstick around the edge to release air bubbles.
  6. Cool to room temperature.
  7. Tighten lid and place in fridge overnight or longer (flavor deepens the longer they sit).
Recipe by Doorstep Dishes at https://www.doorstepdishes.com/quickpickles/