Since we brought the Kosher Dill Pickle post out of cold storage, it only made sense to revitalize this post as well:
I want to make a quick addition to LB’s original “Kosher Dill Pickles” entry. Through a series of happy circumstances, Dave bought a huge box of pickling cucumbers for only $2. After we ate as many fresh, sliced cucumbers as we could, it became apparent that some of them needed to become pickles.
Fortunately, Auntie Karen is visiting for a week (remember, this post first published in 2006!) and HER mom knows everything there is to know about anything cooking related. So Karen called her mom for the recipe for no-cook pickles which her mom promptly rattled off without even looking at a recipe or anything. (Something to aspire to, surely!)
So, this morning, we made these garlic dill pickles and by tomorrow they will be ready to eat! Well, actually, the truth is, we’ve been nibbling on one jar already and amazingly, they already taste like pickles and have the texture of pickles! DeeLISHus! These are refrigerator pickles so will need to be stored in the refrigerator. (There is a small issue of space because we accidentally ended up with approximately 54 quarts of pickles. Oops. Blush.) (Okay, I forgot to mention the two additional gallon jars of whole pickes….)
Quick No-cook Pickles
In a large pan, heat together:
- 1 gallon of water
- 1 c. vinegar
- 3/4 c. pickling salt
- 1 t. sugar
Heat to boiling and then keep near boiling.
Meanwhile, slice pickles however you want them. We did a variety of different sizes and shapes of slices. We also cuts lots of the cukes into wedges. I stuffed as many cucumber slices into each clean jar as would fit, added a couple whole peeled cloves of garlic and several sprigs of fresh dill. You can add whatever spices strike your fancy. A lot of blends of pickling spices contain things like cloves and allspice, but I’m not fond of taking a pickle flavor in that direction. Still…it’s up to you. Right now there’s a good bit of fresh fennel at the markets and that definitely bears some experimentation.
Once the jars are packed full, bring the “syrup” back to boiling and ladle into the jars. Put the sterilized lids and rings on and let cool. If you turn the jars upside down immediatly after closing them, some of the jars will even seal. These pickles will be ready to consume within 24 hours (or sooner, if you have no patience) and need to be kept in the fridge. If your family loves pickles, this is probably a good way to go because they’re ready so quickly. The dill and garlic flavors will strengthen over time.
NOTE: These pickles MUST be refrigerated. Today I had the experience of opening a jar that hadn’t fit into the fridge. Foamy, fermenting pickles geysered out of the jar. They left a buzz on my tongue and had definitely started to ferment. The ones in the fridge, however, are great.