Dill Pickle Recipe with Vinegar

by Hoohla
Dill Pickle Recipe

Dill pickles have been made in New York City since 1899. Dill Pickle Recipe with Vinegar is easy to make and can be made at home using homemade pickle recipes easily.

Dill Pickle with vinegar The method for making dill pickles differs from that for making salt pickles in two important particulars.

This method of pickling cucumbers allows you to get a delicious snack the very next day. One of the fastest and most delicious ways to make marinades! Try it and you will love it.

Please note these cucumbers are not stored for long. If you want to save cucumbers for a longer time – use a different recipe. For example pickled cucumbers in an oak barrel or pickling in oak barrels.

The fermentation period is much faster than salt pickles. As a result, they can be made ready for use in about half the time required for ordinary brined pickles. But the quality of the product will be perfect.

This dill pickle recipe is with weaker brine and spices, chiefly dill. For this recipe take white vinegar, sugar, salt, mustard seeds, coriander seeds, dill seeds, water, cucumbers, dill, garlic.

Combine vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

Toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap.

For this dill pickle recipe with vinegar refrigerate the pickles overnight, stirring once or twice. The dill pickles with vinegar can be refrigerated in an airtight container for up to 1 week.

Print

Dill pickle recipe with vinegar

The first thing you need is to slice some cucumbers. To season them it is recommended to use Dill Seed, cloves of garlic, and some red pepper flakes. In saying that you can always add more seasoning and put your own spin on the recipe! 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 quart 1x
  • Category: Main Course
  • Cuisine: American
Scale

Ingredients

  • 1 1/2 cups distilled white vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds kirby cucumbers (sliced 1/4 inch thick)
  • 3/4 cup dill ( coarsely chopped )
  • 3 garlic cloves (coarsely chopped)

Instructions

  1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
  2. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
  3. The dill pickles can be refrigerated in an airtight container for up to 1 week.
Click to rate this post!
[Total: 0 Average: 0]

You may also like

Leave a Comment