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Quick BBQ Dill Pickles

The Perfect Acidity to Cut Through Fatty, Smoked Meat
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Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

  • 4-5 Whole Pickling cucumbers
  • 3-5 Sprigs Dill
  • 3-5 Whole Garlic Cloves

Dill Pickle Brine Liquid

  • 1 Cup Distilled White Vinegar
  • 1 Cup Water
  • 1.5 Tbsp Kosher salt
  • 1.5 Tbsp White Sugar

Instructions

Making Dill Pickle Brine Liquid

  • In a medium pot combine ingredients and ensure kosher salt is dissolved.
    1 Cup Water, 1.5 Tbsp Kosher salt, 1 Cup Distilled White Vinegar
  • Bring this mixture to a boil.
    Once boiling, take off heat.
    Allow the brine mixture to cool completely before adding to the pickles and they'll be crunchier.

Slice Pickles, Crush Garlic, and Add to Sprigs of Dill to Mason Jar

  • Take your pickling cukes and cut into 1/8" to 1/4" slices.
    4-5 Whole Pickling cucumbers
  • Peel garlic and then crush - mince if you prefer but it's not totally necessary.
    3-5 Whole Garlic Cloves
  • Take the dill and the crushed garlic and add to the mason jar.
  • Take your sliced cucumbers and add to the mason jar.
    Fit as many as you can.
  • Pour or ladle hot brine liquid over the pickles. You want to fill all the way to the top.
  • Cover the mason jar with your lids and then allow to cool.
  • Once cooled, store in your refrigerator. The flavor will continue to improve over the next couple of days.

Notes

These pickles are meant to be used in a couple weeks - hence the small batch.