Best 6 Easy Dill Pickles As Little As 1 Jar At A Time Recipes

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**Discover the Delightful World of Homemade Dill Pickles: A Culinary Journey from Simple to Zesty**

Embark on a delectable adventure into the realm of homemade dill pickles, where freshness and flavor dance in perfect harmony. This collection of recipes offers a diverse range of pickle-making techniques, catering to every taste and preference. From the classic Crunchy Dill Pickles, bursting with tangy goodness, to the unique Spicy Garlic Dill Pickles, packing a fiery punch, this article is your ultimate guide to pickle perfection.

**Classic Crunchy Dill Pickles:** Experience the timeless taste of traditional dill pickles, crafted with a harmonious blend of garlic, dill, and vinegar. These pickles capture the essence of simplicity, offering a crisp and refreshing bite that complements any meal or snack.

**Refrigerator Dill Pickles:** Discover the convenience of refrigerator dill pickles, ready to enjoy in just a few days. This quick and easy recipe yields crisp and flavorful pickles without the wait, making it a perfect option for impatient pickle lovers.

**Sour Dill Pickles:** Indulge in the tangy delight of sour dill pickles, featuring a bold and assertive flavor profile. These pickles are fermented over a longer period, allowing the natural lactic acid to develop, resulting in a complex and satisfying sourness.

**Spicy Garlic Dill Pickles:** Ignite your taste buds with the fiery heat of spicy garlic dill pickles. This recipe combines the classic dill pickle flavor with a kick of garlic and chili peppers, creating a zesty and addictive snack that will leave you craving more.

**Sweet and Sour Dill Pickles:** Experience the perfect balance of sweet and sour with these delightful pickles. A touch of sugar adds a subtle sweetness that harmonizes beautifully with the tangy vinegar, creating a harmonious flavor that will tantalize your palate.

**Bread and Butter Dill Pickles:** Immerse yourself in the rich and creamy texture of bread and butter dill pickles. This recipe incorporates butter, sugar, and spices, resulting in a sweet and tangy pickle with a tender and velvety texture.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK & EASY REFRIGERATOR PICKLES



Quick & Easy Refrigerator Pickles image

Refrigerator pickles are quick and easy to make -- no sterilizing jars or special equipment required.

Provided by Jennifer Segal

Categories     Snacks

Yield About 24 spears, or two 1-quart jars

Number Of Ingredients 10

1¼ cups distilled white vinegar (5% acidity)
3 tablespoons kosher salt
2 tablespoons sugar
2 cups cold water
1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
2 tablespoons coriander seeds
6 large garlic cloves, peeled and halved
1 teaspoon mustard seeds
¼ teaspoon red pepper flakes
16 dill sprigs

Steps:

  • Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
  • Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Nutrition Facts :

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you're a pickle lover but short on time, this method is for you.

Provided by Food Network Kitchen

Time 1h10m

Yield 1 quart

Number Of Ingredients 7

1 cup rice wine vinegar or distilled white vinegar
Kosher salt
1 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes
6 sprigs dill
3 cloves garlic
1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook's Note)

Steps:

  • Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
  • Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
  • Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

DILL PICKLES-(ONE JAR AT A TIME)



Dill Pickles-(One Jar at a Time) image

I liked this recipe, because I didn't have to do a whole bunch of jars at one time, I could go out and pick a few cucumbers and do one jar at a time.

Provided by CookingMonster

Categories     Vegetable

Time 15m

Yield 1 quart, 1 serving(s)

Number Of Ingredients 6

2 heads dill, per quart
1 -2 garlic clove, per quart
10 -12 pickling cucumbers
1 1/2 cups water
1/2 cup white vinegar
1 1/2 tablespoons salt (pickling)

Steps:

  • Place heads of dill and garlic in hot sterilized quart jar. Fill with small cucumbers to within 1 inch of top.
  • Brine: Combine water, venegar and salt in saucepan.
  • Bring to a boil.
  • Pour over cucumbers to within 1/4 inch of top with boiling vinegar.
  • Seal.
  • Makes one quart.

HOMEMADE DILL PICKLES



Homemade Dill Pickles image

If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P7DT15m

Yield 16

Number Of Ingredients 9

8 cups cold fresh water
8 tablespoons kosher salt
4 cloves peeled garlic
4 whole cloves
3 bay leaves, or more to taste
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
1 bunch fresh, flowering dill weed
2 pounds very fresh Kirby cucumbers, washed thoroughly

Steps:

  • Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
  • Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
  • Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
  • After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.9 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 2886.8 mg, Sugar 1 g

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

Steps:

  • In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Use fresh, unwaxed cucumbers for the best flavor and texture.
  • Choose small to medium-sized cucumbers that are firm and have a deep green color.
  • Wash the cucumbers thoroughly before using them.
  • Use a sharp knife to slice the cucumbers evenly.
  • Make sure the brine completely covers the cucumbers in the jar.
  • Store the pickles in a cool, dark place for at least 2 weeks before eating them.

Conclusion:

Making dill pickles at home is a fun and easy way to enjoy this classic pickle flavor. With just a few simple ingredients and a little time, you can create delicious dill pickles that are perfect for snacking, adding to salads, or using as a condiment. Whether you're a beginner or an experienced canner, this recipe is sure to produce delicious pickles that you'll love.

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