Quick Fresh-Pack Dill Pickles

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Servings: 7 Difficulty: Advanced
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Crisp, tangy pickles packed with fresh dill flavor and perfect for preserving summer harvests
Quick Fresh-Pack Dill Pickles recipe image

These Quick Fresh-Pack Dill Pickles are the ultimate way to preserve the crispness and freshness of summer cucumbers. Unlike slow-brined pickles that require weeks of waiting, this method allows you to enjoy crunchy, vibrant pickles in just a few hours. The brine is perfectly balanced with vinegar, sugar, and salt, while whole mustard seeds and fresh dill heads provide an aromatic kick that complements the natural crunch of the cucumbers. Ideal for picnics, charcuterie boards, or simply adding a zesty crunch to sandwiches and burgers. This recipe is a fantastic way to use up a large batch of pickling cucumbers from your garden or farmer’s market, turning them into shelf-stable jars of deliciousness that last for months.

Quick Fresh-Pack Dill Pickles recipe image
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Quick Fresh-Pack Dill Pickles

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 7 Calories: 136.2

Description

These Quick Fresh-Pack Dill Pickles are the ultimate way to preserve the crispness and freshness of summer cucumbers. Unlike slow-brined pickles that require weeks of waiting, this method allows you to enjoy crunchy, vibrant pickles in just a few hours. The brine is perfectly balanced with vinegar, sugar, and salt, while whole mustard seeds and fresh dill heads provide an aromatic kick that complements the natural crunch of the cucumbers. Ideal for picnics, charcuterie boards, or simply adding a zesty crunch to sandwiches and burgers. This recipe is a fantastic way to use up a large batch of pickling cucumbers from your garden or farmer's market, turning them into shelf-stable jars of deliciousness that last for months.

Ingredients

Directions

  1. Wash the pickling cucumbers thoroughly under cold running water.
  2. Cut a 1/16-inch slice off the blossom end of each cucumber and discard, leaving about 1/4-inch of the stem attached.
  3. Dissolve 3/4 cup of salt in 2 gallons of water in a large non-metallic container.
  4. Submerge the cucumbers in the salt water solution and let them stand at room temperature for 12 hours.
  5. Drain the cucumbers and rinse them thoroughly under cold water.
  6. In a large non-aluminum pot, combine 1.5 quarts of vinegar, 2 quarts of water, 1/2 cup of salt, and 1/4 cup of sugar.
  7. Place the mixed pickling spices in a clean white cloth bag and tie it securely.
  8. Add the spice bag to the vinegar mixture and heat over medium heat until it reaches a rolling boil.
  9. Pack the drained cucumbers tightly into clean, hot pint jars.
  10. Add 1 teaspoon of mustard seed and 1 to 2 heads of fresh dill (or 1.5 teaspoons dill seed) to each jar.
  11. Ladle the boiling pickling solution over the cucumbers, leaving a 1/2-inch headspace at the top of each jar.
  12. Wipe the jar rims clean, adjust the lids, and process in a boiling-water canner for 10 minutes for pints (or 15 minutes for quarts) at altitudes below 1,000 ft.
  13. Remove jars from the canner and let them cool undisturbed for 12 to 24 hours.
  14. Check seals, remove rings, and store in a cool, dark place.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 136.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18.2mg1%
Total Carbohydrate 32.7g11%
Dietary Fiber 4.5g18%
Sugars 15.4g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adjust processing time for higher altitudes: add 5 minutes for 1,001-6,000 ft and 10 minutes for above 6,000 ft.

Keywords: dill pickles, pickling cucumbers, canning, preserving, quick pickles, fresh pack, vinegar brine, mustard seed, crunchy, summer harvest, pantry staples, homemade
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