Overnight Crisp Dill Pickles

Photo Credit: Budget 101

With this recipe for dill pickles, you can make your own crisp dill pickles, and the best part is that you don't have to use a pressure cooker or a water bath canner to make them. This recipe for pickles is a no canning recipe that is great for serving fresh, crisp dill pickles when you have guests over. For this easy to make recipe for pickles, you'll need cucumbers, dried dill, garlic cloves, kosher salt, black peppercorns, white vinegar, bottled water and a one-quart canning jar with lid. This recipe for pickles is a great alternative to pressure cooked pickles that take more time to do. For the full step by step instructions for this easy to make recipe for pickles, you'll want to take a look at the Budget 101 site.

When it comes to making pickles it's all about the best pickling cucumber variety, the vinegar and the salt. It's not about the sweetness. Typically pickles should have some sugar, but you want to be wary of recipes for pickles that call for more than a ¼ cup of sugar. Your pickle brine should lean salty, not too syrupy. Some people think that the more vinegar in a recipe for pickles the better. But if you just use vinegar in your brine, it will be way too sharp; you want to choose a recipe for pickles that add water to the equation, too. A good rule of thumb is water, vinegar, salt and sugar, but there should be some sort of herb or spice in the pickle brine. Mustard seed, peppercorns, and bay leaves are the classic ingredients to add. Regarding herbs, you don't want to limit yourself to dill. You might consider using mint, basil or anything that's overtaking your garden. Also, you want to think twice before using red wine vinegar in your recipe for pickles, as it will turn your pickles pink. When it comes to the best pickling cucumber variety, not all vegetables are created equally. Some vegetables, such as crunchy carrots and okra, should be boiled a little before you pickle. Other vegetables, such as delicate zucchini and cucumber, don't need to be cooked ahead of time. You should also consider the kind of food dish you'll be serving the pickles with. If you're serving with a salad, you will want to thinly slice the carrots and pickle them raw. If you're doing a straight-up crudites plate, you will want to boil the carrots a little, so they're not too crunchy.

One mistake people often make with recipes for pickles is to pickle everything together. It is better to pickle each vegetable separately. You want to treat each recipe for pickles as its own pickle, even if you eventually put the veggies together. Vegetables pickle quite differently and at different rates and sometimes in the case of red radishes and red onions, bleed color, so it is best to keep everything separate. Delicate vegetables such as onions and zucchini will pickle much more quickly than heartier vegetables such as radishes or carrots. Another mistake is to ballpark the amount of brine. There is nothing worse than slicing your vegetables up, simmering your brine, then pouring in all that liquid, only to realize that you don't have enough. You want to fill your vessel with water, then measure properly in a liquid measuring cup.

You will find this easy to make recipe for pickles on the Budget 101 site. On the site, you will find craft ideas, DIY ideas, frugal home, ardening, recipes, landscaping, gift ideas, tips and tricks and so much more. **

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