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Quick BBQ Dill Pickles

The Perfect Acidity to Cut Through Fatty, Smoked Meat
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Prep Time10 minutes
Active Time5 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.

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.