Quick Garlic Dill Pickles

Pickles are like....LIFE.  I absolutely LOOOOOOVE them.  Salty, briny, crunchy and delicious.  To be honest, I like picked anything.  My pickled pepper recipe is amazing.  (Marinated Peppers Recipe here).  My son loves pickled eggs.  And oh my gosh, have you ever tried pickled okra?? Yummmmm....

OK, I'm getting off track.  Back to this delicious pickle recipe. The beauty of this recipe is in its simplicity.  I bet you thought you couldn't make your own pickles, or that you needed a bunch of canning equipment.  NOPE.  You can crack these out in about 20 minutes and have delicious pickles in 24 hours.

And feel free to play around with seasoning!  Add some jalapenos, mustard seed or red onion.  Take this recipe and use it as a base and get creative!

Quick Garlic Dill Pickles




Prep Time:  15 minutes
Total Time:  24 hours
Serves:  Appox. 4 quarts 

Ingredients:

2 lbs Kirby pickles, washed and sliced
4 cups of water
1/4 cup kosher salt
3/4 cup white vinegar
large bunch of fresh dill
12 cloves of garlic, cut in half
red pepper flakes
whole peppercorns

Method:

Thoroughly wash the cucumbers with lukewarm water, scrubbing gently with a soft brush.

Slice washed cucumbers 1/4 inch thick.  Set aside.

In a large saucepan heat 4 cups water, vinegar and salt.


 

While mixture is heating, stuff jars evenly with dill, garlic, red pepper flakes and peppercorns.  Adjust the peppers to fit your desired amount of heat.  I put about a 1/2 tsp of each in each jar.


Fill jars with cucumbers, but not too tightly packed.  You want the cucumbers to be able to breathe so that they really soak up that pickling liquid.

 

When brine mixture has formed bubbles all along the bottom of the pan, but hasn't quite come to a full boil, remove from heat.  Pour into jars, leaving about 1/2 inch from the beginning of the bottom of the lip.  Allow to cool completely.

Seal and refrigerate for at least 12 hours before eating.  I like to give them a full 24 hours before I taste.

 

Pickles will stay good in the refrigerator for about 4 weeks.

As always, get your asses in the kitchen!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”.


To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 





Popular Posts