PICKLE DRINK RECIPES

Name: Quick Dill Pickles
Total time: 45 min
Yield: 8
Ingredients: 6 cucumbers Kirby; 2 teaspoons freshly ground black pepper; 2 teaspoons ground coriander; 2 bay leaves; 4 garlic cloves minced or grated; 4 heads fresh dill can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed; 2 cups white vinegar 5% acidity; 2 tablespoons kosher salt; 2 cups water; 1 teaspoon red pepper flakes

20 CLEVER USES FOR THAT LEFTOVER PICKLE JUICE IN THE JAR

20 Clever Uses for That Leftover Pickle Juice in the Jar image

There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by [Jenn de la Vega](https://www.yummly.com/dish/author/jenn%20de%20la%20vega).

Provided by Yummly

Categories Appetizers

Total Time 45 minutes

Yield 8

Number Of Ingredients 10

Ingredients

6 cucumbers Kirby
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 bay leaves
4 garlic cloves minced or grated
4 heads fresh dill can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed
2 cups white vinegar 5% acidity
2 tablespoons kosher salt
2 cups water
1 teaspoon red pepper flakes

Steps:

Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
Pour the brine into the jars and set aside to cool for 10 minutes.
Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 50 calories, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SodiumContent 1810 milligrams, SugarContent 5 grams

20 CLEVER USES FOR THAT LEFTOVER PICKLE JUICE IN THE JAR

20 Clever Uses for That Leftover Pickle Juice in the Jar image

There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by [Jenn de la Vega](https://www.yummly.com/dish/author/jenn%20de%20la%20vega).

Provided by Yummly

Categories Appetizers

Total Time 45 minutes

Yield 8

Number Of Ingredients 10

Ingredients

6 cucumbers Kirby
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander
2 bay leaves
4 garlic cloves minced or grated
4 heads fresh dill can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed
2 cups white vinegar 5% acidity
2 tablespoons kosher salt
2 cups water
1 teaspoon red pepper flakes

Steps:

Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
Pour the brine into the jars and set aside to cool for 10 minutes.
Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 50 calories, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 3 grams, SodiumContent 1810 milligrams, SugarContent 5 grams

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