How To Make Easy Dill Pickles In Time For Your Next Picnic

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Live from The Traphouse Test Kitchen… recipes I should of put up years ago.

Don’t judge me but I made this pickles a long time ago and have been debating whether or not to post them because my blog photos have gotten significantly better. Much like 50 Cent I too have 21 questions.  Would you still like the recipe if the pics weren’t Pinterest ready? Ok maybe I just have one question.

 

I had to get out of my own head and share this recipe with you because it is not only tasty but super easy. You can make some just in time for the 4th of July.

 

What You Need

  • 4 cups cucumber spears
  • 1 1/4 cups white vinegar
  • 3 1/2 cups water
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • 2 cloves garlic, chopped
  • 2 teaspoons dill seed
  • 1/2 teaspoon red pepper flakes, optional
  • 2 teaspoon allspice balls, optional

Equipment

  • Chefs knife
  • Cutting board
  • wide-mouth pint jars with lids (Mason jars or recycled pasta sauce jars)

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  1. Wash and dry the cucumbers. Trim away the blossom end of the cucumber, Cut the cucumber how you desire. This can be spears, rounds or whole, it is completely up to you. Set aside.

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2) Start your brine: Combine the vinegar, sugar, water, a few allspice balls and salt in a small sauce pan over high heat. Bring to a rolling boil.

20140225_2136083) Add the spices to the jars: Divide the garlic, dill seed, allspice and red pepper flakes (if using) between the jars: 
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4) Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary. Place the lids over the jars and screw on the rings until tight.

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5) Seal container with lid and refrigerate for at least 3 days. Open and enjoy! *Bonus* You can do this with Jalapeño peppers as well. 

Swap out the dill seed for turmeric, black peppercorns, mustard seeds, or any other spices that sound good to you.

Making a larger batch: Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.

Dill Pickle Recipe
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Ingredients
  1. 4 cups cucumber spears
  2. 1 1/4 cups white vinegar
  3. 3 1/2 cups water
  4. 1 tablespoon sugar
  5. 1 tablespoon sea salt
  6. 2 cloves garlic, chopped
  7. 2 teaspoons dill seed
  8. 1/2 teaspoon red pepper flakes, optional
  9. 2 teaspoon allspice balls, optional
  10. Equipment
  11. Chef's knife
  12. Cutting board
  13. wide-mouth pint jars with lids (Mason jars or recycled pasta sauce jars)
Instructions
  1. Wash and dry the cucumbers. Trim away the blossom end of the cucumber, Cut the cucumber how you desire. This can be spears, rounds or whole, it is completely up to you. Set aside.
  2. Start your brine: Combine the vinegar, sugar, water, a few allspice balls and salt in a small sauce pan over high heat. Bring to a rolling boil.
  3. Add the spices to the jars: Divide the garlic, dill seed, allspice and red pepper flakes (if using) between the jars
  4. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary. Place the lids over the jars and screw on the rings until tight.
  5. Seal container with lid and refrigerate for at least 3 days. Open and enjoy! *Bonus* You can do this with Jalapeño peppers as well.
Notes
  1. Swap out the dill seed for turmeric, black peppercorns, mustard seeds, or any other spices that sound good to you.
  2. Making a larger batch: Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.
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