Homemade Quick Pickle Recipe
I absolutely love Pickles, in fact I absolutely love baby dill pickles. I can’t believe how expensive they have become at the store. They cost $3.50 to $4.00 a bottle, way more than I am able to afford to buy very often. That is why I absolutely love to plant several pickle/cucumber plants as soon as I can in the spring. Here is my favorite Crunchy and Quick Refrigerator Pickles.
The best part about this recipe is that if you can boil liquid and fill cucumbers into jars. Then you can make these Pickles!
1 1/2 cups White Vinegar
1 1/2 cups water (add an extra cup of water for a milder pickle)
2 Tb Apple Cider Vinegar (optional)
2 Tb Honey
1 Tb Quick Process Pickle Mix (I used Mrs.Wages Kosher Dill Pickle Mix)
3lbs Pickling Cucumbers
4 or 5 Pint Sized Canning Jars
1/4 tsp Cracked Pepper (in each jar)
1/2 Tb Chopped Garlic (in each jar)
1 tsp Mustard Seeds (in each jar)
4 Sprigs Fresh Dill (in each jar)
1/2 tsp Trader Joe’s Everyday Seasoning (in each jar) optional
Mix all pickling liquid ingredients together in a non-aluminum pot. Bring to a boil.
While waiting for the pickle juice to boil, fill the jars with cucumbers and spices. Slice cucumbers for pickle chips or chop for relish.
Once liquid is boiling, remove from heat and pour into jars until cucumbers are covered.
Seal jars, place in the refrigerator and leave for 2-3 days. When they look like you would expect pickles to look. Test then, and then enjoy. Eat pickles within 3 weeks.
I only wish that I could have homemade pickled cucumbers year round!
Photo by Spanginator on Flickr