How to Can 24-Hour Dill Pickles

A bowl of homemade quick pickles.

Home-pickled vegetables are a delicious snack for all seasons. Unfortunately, pickling is a time consuming process; some traditional pickling recipes require that the pickles sit in their jars for months before they are ready to eat. Use this easy method for quick-canning dill pickles and you will have fresh, homemade pickles in as little as four hours.

Things You'll Need

• 1 Large Cucumber
• 1 Cup White Vinegar
• 1 Cup Water
• 1/3 Cup Sugar
• Mason Jar with Lid
• 2 Tablespoons Salt
• Black Pepper
• 1 Bunch Fresh Dill
• 1 Clove Garlic
• Knife
• Large Pot

Instructions

1. Fill the largest pot that you have with water and bring to a boil. Drop your mason jar into the water, submerging it completely. Boil the jar for 30 seconds, then remove it using tongs. Boiling the jar helps to sanitize it.

2. Prepare your vegetable ingredients. Wash your cucumbers and cut them into thick, uniform rounds. Coarsely chop the garlic.

3. Combine the vinegar, water, sugar, salt and a dash of pepper in a saucepan. Heat until the salt and sugar are dissolved.

4. Fill the jar with the dill, garlic and cucumber slices. Pour in enough of the vinegar mixture to cover everything, then tightly seal the lid on the jar. Shake to combine the flavors.

5. Place the pickles in the refrigerator for at least four hours so that the flavors can permeate into the cucumbers. You can store your pickles in the refrigerator for up to ten days.

Tips & Warnings

• For a more pungent pickle, omit the 1/3 cup of sugar.

• Quick pickles are not preserved in the same way as traditional pickles. Do not try and store your pickles outside of the refrigerator or eat them after longer than ten days.

References

• Vegan Reader: Quick Pickles--How to Make Pickles Yourself for Dinner Tonight
• Voluntary Simplicity: Dill Refrigerator Pickles