To make pickles at home is so easy that you will be thinking ¨why haven’t I tried this before!¨ This is a simple and quick recipe to make homemade refrigerated dill with seed pickles. I would call this recipe the best quick dill & seed pickles… they are for me… and I hope for you too!
There are many homemade recipes and I encourage you to try this and make your own by enhancing the flavours you like.
Make delicious, quick & easy authentic homemade dill & seed gherkins to serve as a snack on picnics, with your hamburger or bbq meal, on sandwiches or as a garnish for drinks. Just the thought of it makes me salivate like Homer Simpson!
This recipe makes 1 jar of perky crisp gherkins (or pickles), but you can make as many as you want. I would recommend to leave them for 48 hours so the pickles soaked all the seed flavours, but honestly, you can start nibbling after just 24 hours of refrigeration.
Ingredients (1 jar)
- 5 small cucumbers
- 2 small garlic cloves, smashed
- 1 tsp sea salt
- 1/2 tsp maple syrup or honey
- 1/3 tsp whole mixed peppercorns (black & red)
- 1/3 tsp mustard seeds
- 1/3 tsp coriander seeds
- 5 fresh dill sprigs
- 1 small bay leave
- 2 cayenne peppers smashed or 1/3 tsp of red pepper flakes (if you don’t like with a kick, just add 1 cayenne pepper or a pinch of flakes)
- 1/2 jar of fresh water
- 1/2 jar with apple cider vinegar or white vinegar
Quick homemade dill & seeds pickles preparation method:
Clean cucumbers to remove any dirt and cut lengthwise or round slices (as you prefer)
Make the brine: Measure the parts of water and vinegar depending on the jar you want to use for this pickles. Pour the fresh water and vinegar in the microwave or saucepan until almost boiling and remove from the heat. Stir the salt and syrup (honey or sugar) until dissolved. Let it cool down to room temperature.
In your clean jar, add all the seeds, garlic and leaves. Then add the cucumber slices and pour the pickling brine until the cucumbers are submerged.
Turn the jar upside down and shake it to mix up the spices before placing it in the fridge.
Your homemade pickles will be ready to eat in 48 hours! If you can’t wait that longer (like me), you can try them after 24 hours… they will be strong and not too flavoured yet… but it is a good test, so you can compensate if it needs more syrup to your taste. (It was perfect to me when I tried it, so I ate 3 in one go!)
Extra notes:
- Always keep refrigerated
- Use within 1 month (if it last that long)
Hoping you enjoy them as much as I do!
XO Bea
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