Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Dill Garden Pickles

Scott Phillips

Yield: Yields about 2 quarts

You can use any variety of fresh vegetables to make these aromatic sour pickles. The flavor of the pickling spices will intensify the longer they’re refrigerated. Just be sure to let the liquid cool before pouring it over the vegetables to keep everything crunchy.

Ingredients

  • 1-1/4 cups white wine vinegar
  • 2 Tbs. mustard seed
  • 1 Tbs. coriander seed
  • 2 tsp. celery seed
  • 2 tsp. black peppercorns
  • 1 tsp. caraway seed
  • 3 dried bay leaves, crumbled
  • 1-1/8 oz. kosher salt (3 Tbs. Diamond Crystal or 2 Tbs. Morton)
  • 8 cups of the following vegetables, in any combination you like:
    • Pickling cucumbers, such as Kirby, cut into spears
    • Green beans, ends trimmed
    • Celery, cut into 2-inch pieces
    • Carrots, peeled, halved lengthwise, and cut into 3- to 4-inch pieces
    • Bell peppers, seeded and cut lengthwise into strips or crosswise into rings
    • Green tomatoes or tomatillos, quartered
  • 1/4 cup chopped fresh dill
  • 1/4 cup finely chopped garlic (about 8 large cloves)

Nutritional Information

      Nutritional Sample Size Per 1/2 cup
      Calories (kcal) : 25
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 120
      Carbohydrates (g): 5
      Fiber (g): 1
      Protein (g): 1

Preparation

  • In a 2- to 3-quart nonreactive saucepan, bring the vinegar, spices, salt, and 3-1/4 cups water to a simmer over medium heat, stirring until the salt dissolves. Simmer over low heat for 5 to 7 minutes to meld the flavors. Let cool to room temperature, about 1 hour.
  • Pack the vegetables, dill, and garlic into two 1-quart jars or other sealable nonreactive container.
  • Cover the vegetables with the liquid. Let sit, uncovered, at room temperature for 2 hours to pickle the vegetables. Serve, or cover and refrigerate until ready to serve.

Make Ahead Tips

The pickles can be refrigerated, covered, for up to 3 weeks.

Reviews

Rate or Review

Reviews

  • TheBinkster | 06/14/2014

    Awesome pickles! I'm making them for the second time.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks