Cold Brine Dill Pickles

Most pickle recipes call for the use of a hot brine, but this recipe uses a cold brine. In my house, that’s good for a couple of reasons: 1) one of my family members absolutely despises the smell of hot vinegar, and 2) no heating means these pickles are extremely fast and easy to make. Here we go.

Start by washing pickling cucumbers. Don’t be tempted to use regular cucumbers - they just don’t hold up very well to pickling.

See those fuzzy things on the end of some of the cucumbers? Those are the dried up blossoms - they grow on the opposite of the stem end. You want to remove those.

Like I said, you definitely want to trim the blossom end away (they can make your jar of pickles cloudy). If you’re not sure which end is which, feel free to trim both ends, then cut the cucumbers into spears. I usually quarter them, but if your cukes are very large, cut them into 6 or 8 spears (if they’re very small, just cut them in half).

Place the sliced cucumbers into clean jars before adding the spices. Top off each jar with the brine mixture, following the directions in the recipe below.

Enjoy!

Items used to make this recipe:

(affiliate links)

• quart canning jars https://amzn.to/3h6ikZw

• half gallon canning jars https://amzn.to/3AdwTyK

• large mouth plastic jar lids https://amzn.to/3fDzOJ4

• canning/pickling salt https://amzn.to/3DWJvPz

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Cold Brine Dill Pickles

makes four pints, two quarts, or one half gallon

Printable Recipe

Ingredients

For the Brine:

• 8 cups cold water

• 1/2 cup white distilled vinegar (at least 5% acid)

• 1/3 cup (96g) canning/pickling salt (may substitute coarse kosher salt)

For the Pickles:

• 20-25 medium size pickling cucumbers, washed and ends trimmed

• 1 tablespoon whole dill seed

• 1 tablespoon whole black peppercorns

• 1 teaspoon whole coriander seed

• 1/2 teaspoon whole mustard seed (any color)

• 1/2 teaspoon dried minced garlic

• 1/4 teaspoon crushed red pepper flakes

Directions

To Make the Brine:

1. In a large bowl, whisk together the water, vinegar, and canning/pickling salt until the salt is completely dissolved; set aside.

To Prepare the Pickles:

1. Evenly distribute the spices among the jar(s).

2. Place the sliced cucumbers in the jar(s).

3. Fill the jar(s) with enough brine to completely cover the sliced cucumbers, leaving about 1/2-inch of space at the top of the jar.

4. Cover the jar(s) lightly with a cloth and allow them to sit, undisturbed, in a cool place for 24 hours.

5. Replace cloth cover with jar lid(s); transfer to refrigerator for 3 days before enjoying. Use within 6 months.

Notes

1. This recipe will fill one 1/2 gallon jar, two quart jars, or four pint jars.

2. Be sure to use pickling cucumbers only.

3. Be sure to trim the blossom end of the cucumbers (it’s fine to trim both ends).

4. Use only canning/pickling salt or coarse kosher salt.

adapted from Amanda’s Cookin’

Claussen Dill Pickle Clone

I'm not sure if this recipe is actually a clone of Claussen Pickles, but we sure do love the crisp garlicky crunch these pickles provide.  Whether layered on a sandwich or eaten straight from the jar, they're pretty fantastic and so incredibly easy to make yourself.  I should mention the recipe makes a ton, but you can scale it down easily.  

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Start with washed unwaxed cucumbers. This variety of organic cukes were in my last CSA delivery. Aren't they beautiful?

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Slice the cucumbers however you like them - you can make spears or slices. We like kind of thickish slices so I use a mandolin which makes quick work of it and all the slices end up being exactly the same thickness.

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Boil the ingredients for the pickle brine. A note about mustard and dill seeds - the most inexpensive place I've found them is at my local Hispanic grocery store. I got a large bag of each for less than $3. Also check out Asian and Indian markets.

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Allow the brine to cool, then pour over the cucumbers and close the jar. Let them sit at room temperature for 3 days, shaking the jar every once in a while, then store them in the refrigerator for up to 1 year.

Items used to make this recipe:

(affiliate links)

• mandolin slicer https://amzn.to/2Y2aKRB

• large pickle jar https://amzn.to/2W2aGQ0

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Claussen Dill Pickle Clone

Printable Recipe

Items Needed

• 1 gallon jar with lid (or 4 quart-size jars)

• 12 five-inch long unwaxed pickling cucumbers, washed and cut 1/4-inch thick

• pickle brine (below)

Pickle Brine:

• 1/3 cup minced dried onion

• 6 cloves garlic, minced

• 1 1/2 teaspoons whole mustard seeds (yellow or brown)

• 6 tablespoons dill seeds (or 6 heads of fresh dill)

• 8 cups water

• 1 1/2 cups white distilled vinegar

• 1/2 cup Kosher salt

Directions

1. Place pickles (and fresh dill if using) into clean jar.

2. Bring the pickle brine ingredients to a boil in a large stainless steel pot; stirring until salt dissolves.

3. Allow liquid to cool, then pour over pickles.

4. Place lid on jar and allow to sit at room temperature for 3 days, turning occasionally.

5. Refrigerate pickles for up to 1 year.

Note

• English cucumbers are not recommended.