Summer’s garden bounty is in full-swing and Farmer’s Markets are bursting at the seams with lovely fresh produce. I always buy far more than I need, but I just can’t resist.
Homemade Dill Pickles are gluten-free and don't require canning equipment.
One of the vegetables that beckons to me is small, Kirby cucumbers—just right for pickling. But the thought of hauling out all of the usual canning equipment to make pickles does not excite me at all.
Instead, I make my dill pickles the quick way—overnight—brining in the fridge. One taste and you’re hooked: the flavor is fresh and “dilly” but lower in sodium because you control the salt. The dill spears are crisp and crunchy. Even the grandkids love these pickles and they’re tough customers!
Here is the easy recipe for these delicious pickles, which keep for about a week in the fridge. Don’t worry, they won’t last that long!
HOMEMADE DILL PICKLES
For best results, use the small, Kirby cucumbers for this recipe —they fit more easily in small jars. I prefer fresh dill from my backyard herb garden, but you can use dill seed.
3 small pickling (Kirby) cucumbers
½ teaspoon black peppercorns
½ teaspoon mustard seeds
2 sprigs (about ½ ounce) fresh dill (or ½ teaspoon dill seed)
2 garlic cloves, peeled and thinly sliced
¼ small onion, sliced
1 cup water
¾ cup white wine vinegar
¼ teaspoon salt
¼ teaspoon sugar
[1] Wash and quarter the cucumbers lengthwise into spears and divide evenly between two 8-ounce jars with lids. Divide the peppercorns, mustard seeds, dill, garlic, and onion evenly between the jars.
[2] In a small saucepan,bring the water, vinegar, salt, and sugar to a boil, Stir until the sugar and salt are dissolved and then divide evenly between the two jars. Cover and refrigerate overnight. Keeps for 1 week, refrigerated. Makes 12 pickles.
Per pickle: 16 Calories ; 0g Fat; 0g Sat Fat; 1g Protein;1g Fiber;4g Carbohydrates; 48mg Sodium; 0mg Cholesterol
