Lazy cooks everywhere rejoice! There’s a way to make crunchy, salty, delicious dill pickles that doesn’t involve sterilising dozens of glass jars or canning or waiting for weeks.
My mother-in-law (who’s been pickling everything that moves for years) would doubtless be horrified but I’m unashamedly the type of cook who will always take the shortcut.
No point in reinventing the wheel, amiright?!
We’re all busy people, with busy lives, so do yourself a favour and take the 15 minutes it takes to throw these together.
Then sit back, get on with that busy life and in three days come back to tasty snacks.
Easy Dill Pickles
*adapted slightly from spoonful.com
- 1 lb small cucumbers
- 4 cups distilled water
- 3 tbsps good quality sea salt
- 1/2 cup white vinegar
- 3 cloves garlic, peeled and halved
- 1 1/2 tbsps dill seeds
- In a saucepan bring the water, vinegar and salt to a boil. Remove from the heat and let cool completely.
- Thoroughly wash the cucumbers and trim the blossom end (the end that wasn’t attached to the stalk). Put them into a glass bowl and cover with the dill seeds and garlic.
- Pour over the brine. Find a plate that fits into the bowl and lay on top of the cucumbers – you’re not trying to form a seal, you just need to weigh them down so that each is fully submerged.
- Leave on the countertop for 2 days. Transfer (along with enough brine to cover) into a large glass jar and store in the fridge.
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