Super Quick Dill Pickles
Recipe by Carolynn Ladd
Demonstrated at East Atlanta Village Farmers Market on July 13, 2017
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon mustard seeds
- 6–10 cloves garlic- sliced thickly
- few sprigs fresh herbs like dill
- Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns, cumin seeds, star anise, fresh herbs.
- Your choice of fresh, raw veggies: beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini, summer squash, cauliflower florets, bell peppers, fennel bulbs
- Enough to fill 2 Quart size mason jars, about 6 cups
- 2 Cups vinegar- white, red wine, rice wine, apple cider
- 2 Cups water
- 2 Tablespoons kosher salt
- 4-6 Tablespoons sugar
- Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc).
- Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars.
- In two quart size mason jars, divide the garlic and whole spices. Begin adding the veggies.
- Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. Make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
- Cover and let sit on the counter to cool, when cool place in the fridge.
- These will taste good after 3-5 hours, but much better after a couple days. Keeps up to three week
Our At-Market Educational chef demos are made possible by Les Dames d’Escoffier International – Atlanta Chapter and Piedmont Healthcare.