Quick Cucumber Dill Pickles Recipes

Steps:

• Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
• Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Steps:

• Combine the vinegar, water, lemon zest and juice, dill, sugar, ginger, mustard seeds, coriander seeds, salt, black pepper, and red pepper flakes in a bowl or glass jar and stir to mix until the sugar dissolves. Add the cucumbers and onion and toss or shake to mix and submerge the cucumbers in the liquid.
• Cover and refrigerate for 4 hours or overnight to allow the flavors to develop before serving. The pickles will keep in the refrigerator for up to 1 month.
• You can use this basic recipe to make all kinds of fast and fresh refrigerator pickles using anything from summer squash, peppers, beets, and turnips to radishes, carrots, and onions.

Steps:

• 1. Wash and cut un-peeled cucumbers into dill spears. (I used a cucumber length that would just fit the pint jars.) Pack spears in the two pint jars fairly tight.
• 2. Note: If using Alum soak spears in three cups cold water to which 1/4 teaspoon of alum has been added for 30 to 60 minutes. Drain and rinse well before adding brine. Do not add more Alum. (See the comments section to see Shirley Makekau's better suggestion regarding the "Pickle Crisp" product in lieu of Alum).
• 3. In a medium sized microwave safe bowl add all other ingredients except the Alum. Nuke on high 8 to 10 minutes to a low boil.
• 4. Pour liquid into spear packed jars and seal and give a quick shake to distribute.
• 5. When jars have cooled considerably place in fridge. I normally place jars on a paper towel and invert and turn jars upside down every 4 hours or so for the first day, to distribute contents.
• 6. Pickle should be pleasant to eat in two days, and improve with age. Should keep safely in fridge for 2 to 3 months, if you can keep out of the jars.
• 7. Need more, just increase the quantities in two pint stages.
• 8. I googled "Alum" to check it's makeup and safety. It is, a cousin to aluminum and should be used sparingly and modestly. It has been used in the making of pickles for many years to provide the crispiness and snap of many pickles. It is, found in the spice section of the store. I provide this caution only to warn of a possible over usage. Additional note added 6/7/12: Pickling Lime could also be used. And requires rinsing. I have experimented with pickling lime. There is also a "Pickling Crisp" product on the market from Ball the canning jar company, which I have not tried. Other sources say soaking the spears in ice water at the start will also provide some crispness. though I don't think it will equal the use of a small amount of Alum. The Alum provided a definite crispness and slightly tough texture to the pickle rind, things I find desirable in a pickle.
• 9. Note: You could slice pickles into round chips, or you could leave whole, and prick a few times with a fork or ice pick to absorb the brine. Left whole they will require more refrigerator time to absorb the brine.
• 10. I'm a low salt practitioner, but some things just naturally require salt. If after two or three days the outcome is questionable, add a little more salt. It just might make the Big Difference.