Beaverton Farmers Market Recipe of the Month: 24 Hour Dill Pickles
This time of year, it seems I can hardly keep up with all the summer produce. I’ve got zucchini, cucumbers, and tomatoes coming out of my ears! This is exactly why I like to have a few quick pickle recipes on hand, to use up some of my garden and market bounty.
This dill pickle recipe is an old favorite, and my favorite way to preserve a few cucumbers. The pickles are ready to eat in 24 hours (but I think they are best after they sit for a few days). These crunchy dills are delicious and addicting. I usually make a few jars at a time, because they go fast!
24 Hour Dill Pickles (aka refrigerator pickles).
by Lindsay Strannigan, Beaverton Farmers Market
Makes 1 quart jar.
- 4 cups water
- 1/2 cup white vinegar
- 2 tbl kosher salt
- 1 tsp white sugar
- 4-6 cloves of garlic, sliced thin
- 5 or 6 pickling cucumbers, cut into quarters
- 1/2 tsp allspices seeds
- 1/2 tsp black peppercorns
- 1/2 tsp mustard seeds
- 6 sprigs fresh dill
- Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
- Add the mustard seeds, peppercorns and whole allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and pieces of garlic.
- Once the water & vinegar mixture has cooled, pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.