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Dill Garden Pickles

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Yields about 2 quarts

  • To learn more, read:
    How to Make Quick Pickles
  • by from Fine Cooking
    Issue 129

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.

  • 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)

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.

nutrition information (per serving):
Size : Per 1/2 cup; Calories (kcal): 25; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 120; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 1;

Photo: Scott Phillips

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

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