In the past, days have been spent prepping and canning tens of pounds of cucumbers. It’s something I love to do, especially when a friend or two is involved. And then all year long you have a bounty of the best homemade garlicky pickles. But sometimes you just want to be done in an hour and move on with your life and still enjoy homemade crunchy pickles. Well read on!
This recipe is truly the best of both worlds. Crunchy, garlicky dill pickles, but without the day’s worth of hard work. No heavy sterilizing of jars and creating pot upon pot of pickling brine. Just wash out your jars with soap and water, add your garlic, dill and cucumbers, pour over the brine and in a couple of days you will be enjoying the fruits of your labor.
So like I said, this is how easy it is. First, you want to start your brine, bring it to a boil and then place somewhere cool so it comes back down to room temperature. I was inpatient (shocking I know!) and so I placed it back in my sink surrounded by cold water. Worked great.
While your brine is cooling, you can do the rest of the steps.
Prepping your jars is easy. You don’t need to sterilize your jars to the extent you do when canning. Instead just wash in soapy warm water and rinse well.
Next you need to wash your cucumbers. Sooooo important! Because first of all – gross! And secondly, if you don’t wash them you will have gritty gross pickles. I find it easiest to fill the sink full of room temperature water and throw them all in.
That way they can all soak, and you can use the water to scrub them clean one by one. Then as each one is done, create a pile of them outside the sink. When they are all nice and clean, start chopping the ends off your cucumbers and then cutting them into halves or quarters.
Now you are ready for assembling! You can hypothetically just toss them into the jars. Nothing wrong with this. But what I find is that you can’t fit many cucumbers into one jar. So as my friend taught me – vertical works great. And since I was blessed with tiny hands, filling jars with pickles was my calling.
So there you have it. When your jars are all full, all that’s left to do is fill them with brine – and then wait. Waiting is the worst part!
- 9 cups Water
- 3 cups White Vinegar
- 1/2 cup Pickling Salt (or Kosher Salt)
- 3 pounds Pickling Cucumbers
- 2 bulbs Garlic (peeled, left whole)
- lots of fresh dill (big handful)
- In a large pot, combine water, vinegar and salt. Bring to a boil then remove from heat, and place somewhere it can cool to room temperature.
- Wash jars with warm soapy water and rinse well.
- In the bottom of each of your jars, place evenly split your garlic cloves and dill.
- Wash cucumbers well, cut off ends and half (or quarter) and add to your jars.
- When brine is at room temperature, pour over cucumbers until they are complete submersed.
- Seal with lids, and place in fridge.
- Will be ready in 2 days. Enjoy!
Let me know how yours turned out!!