The heat is on, and I’m picking my Russian pickling cucumbers every day now. Tonight, I had enough to make a batch of quick pickles. Quick pickles are called “quick” because they don’t get a hot water canning bath, and that means the pickles turn out extra crispy. However, they must be kept in the refrigerator because they don’t have a long shelf life (less than 30 days). Trust me, though – they won’t last that long!
QUICK KOSHER DILL PICKLES
~ Makes 2 pints (or 1 quart)
- 1 1/4 lb COLD pickling cucumbers (about 8-10 cucumbers, depending on size), sliced 1/4 inch thick
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups apple cider vinegar
- 1/2 cup red wine vinegar
- 1/2 cup brown sugar (use 1 full cup if you want them sweeter)
- 1 cup onions, slivered
- 2 cloves garlic, slivered
- 1 teaspoon dried dill
- 3-4 sprigs fresh rosemary, stems removed
- 3-4 sprigs fresh parsley, stems removed
- 2 pint mason jars or 1 quart mason jar
- Canning accessories
1. Sterilize the jars, lids, and screw caps by boiling them for at least ten minutes. This is especially important because this recipe does not call for a hot water canning bath.
2. Be sure your cucumbers are cold before slicing them; this is important to get the crispness in the pickles. Put the sliced cucumbers in a colander and sprinkle them with the salt. Toss and let sit for 20 minutes.
3. While the cucumbers are sitting, combine the two vinegars, brown sugar, onions, garlic, and dill in a saucepan. Bring to a boil, then simmer for ten minutes.
4. Rinse the cucumber slices with cold water and drain. Into each jar, place a sprig of parsley leaves and a sprig of rosemary leaves. Pack the cucumbers in the jars, adding rosemary and parsley half way through and again on the top. Leave about an inch or two at the top to make room for the onions.
5. Ladle the vinegar solution, with onions, into each jar, leaving a head room of about a half inch. Be sure to get enough dill into each jar; it tends to drift to the bottom of the pan.
6. Carefully attach lids (without touching with your hands) and the screw caps. Be sure the caps are tight. When the jars are cool, put them into the refrigerator. Wait at least 24 hours before eating, so those cucumbers can become crispy pickles. Then, enjoy!
I’m particularly proud of tonight’s batch of quick pickles because everything in them (except the vinegar, salt, and sugar, of course) is from my garden! How great is that?!
DISCLAIMER: If canned incorrectly, clostridium botulinum is a real and dangerous risk! Sanctuary Gardener is not responsible for how this recipe is used, the use of poor canning practices, or canning errors. Please visit the site for the National Center for Home Food Preservation for more information on canning and preserving.
Do you make quick pickles?