Incredible Overnight Dill Pickles!

Описание: We love dill pickles, and they are even better when made overnight, ready to serve the next day, with all that wonderful crunch and intense taste! We’ll show you how!

#pickles #pickledcucumber #dill #dillpickle

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Do you love Dill Pickles but always thought they were difficult to make or took a long time? Here’s a fantastic small-batch recipe that uses fresh ingredients from your garden or the grocery store. The preparation is easy and fast, you’ll enjoy your homemade dill pickles the next day! If you take these to an event or BBQ, be prepared to be asked for the recipe or for you to bring more over after the event!

The recipe is scalable. As is, it will make about three or four 16 oz./pint jars. Have the washed jars, lids, and rings on hand. These size jars accommodate ½ length spears, which we find more convenient.

If you want to make a bigger batch, you can. Just keep in mind that after about a month, the pickles soften in texture. They are much better if you can use them in a few weeks after making them, so keep the batch size where they get used up - and they will!

We can make a batch in about 30-40 minutes, and the process is enjoyable.

For this recipe, you’ll need:

3 or 4 cucumbers

1 medium onion, halved and sliced

1/8th to ¼ cup of snipped dill (dry dill weed will do in a pinch as well)

1 Tablespoon Dill Seed

1 or 2 garlic cloves, minced

1-¼ cups water

1-¼ cups cider vinegar
¼ cup canning salt (avoid using regular table salt if possible, in a pinch (pun intended), table salt can be used, the crunch won’t be as good and there will be sediment on the bottom of the jars!)

¼ cup sugar

Optional: 1 to 2 jalapeno peppers, flesh only, leave seeds out to reduce heat or leave them in if you like the heat!

After trimming the ends off, cut each cucumber to half length, then cut each portion into 4 to 6 spears. In a large bowl, combine the cucumbers, onion, dill, dill seed, garlic, and if desired, jalapeno. Pack cucumber mixture into jars, orienting the spears vertically, and with the flesh facing out. Make sure to include a portion of the mixture in each jar. Pack fully.

In a large saucepan, combine water, vinegar, sugar and salt. Bring to a boil, cook, and stir until the salt and sugar are dissolved. Remove the mixture from heat and pour over the spears in each jar almost to the rim. Cover each jar and screw the ring on tightly. Let the jars come to room temperature and then place them in the refrigerator. Let them cure for 24 hours, and then enjoy! They can be stored in the refrigerator for up to 2 months, but they will be crunchier if eaten in the few weeks after preparation.

If you’d like to have the original “Taste of Home” recipe, you can download it here:

https://www.tasteofhome.com/recipes/r...

JUST DO IT YOURSELF!

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