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Spicy dill quick pickles

This is Week #41 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Phew, it has been yet another busy/crazy/unusual week! I got my first snarky blog comment this week. DELETE. I guess I'm lucky that it has taken a year for that to happen! And my boys have both been sick. Elijah experienced four croup episodes within a three-day span. And life is just plain busy for me right now. I'm trying to start a photography business, while accomplishing everything else I already have going. It's a lot. But it will be worth it. 

One of the good parts of the week was these pickles! Seriously! I was very pleasantly surprised about how they turned out. I had low expectations, mostly because I've never made pickles before. I am also kind of a picky pickle person. After brining for only one day, they were totally delicious! Who knew that pickles could become pickles so quickly and easily?!

You will need three 1-quart glass jars. Two for the veggies, and one for mixing the brine. Here is a list of vegetables you can use and how to prepare them:

(For 1 quart, use 12 ounces of vegetables.)
Asparagus – Blanch trimmed asparagus spears in boiling water for 1 minute. Drain well, transfer to a plate and let cool.
Broccoli stems – Peel tough skin away and cut stems into slender sticks.
Carrot sticks – Blanch sticks in boiling water for 2 minutes, drain and cool.
Cauliflower florets – Cut into small florets. Blanch the florets in boiling water for 1 minutes, drain and let cool.
Green beans – steam beans for 2 minutes, transfer to a plate and let cool.
Kirby cucumbers – Quarter unpeeled cucumbers for pickle spears or slice them into thin rounds for pickle chips.

I doubled the recipe and made four jars of pickled vegetables. I made broccoli (1), cucumbers (2) and asparagus (1). I loved the pickled cucumbers, also known as pickles. Totally adored them. I very much enjoyed the asparagus, and didn't care much for the broccoli. And I'm a broccoli girl.

Pack your vegetables into two clean jars. In another jar, combine:

3 tablespoons kosher salt

2 tablespoons sugar

1 1/4 cups distilled white vinegar (5% acidity)

2 tablespoons coriander seeds

6 large garlic cloves, halved

Shake to dissolve the salt and sugar. Add 2 cups of water and pour brine over the vegetables.

Tuck the following in between the veggies:

4 to 6 long red or green hot chiles, halved lengthwise

16 dill sprigs

Add water to the jars so that the vegetables stay submerged. Close jars and refrigerate overnight or up to 1 month.

If you enjoy pickles, I promise you will not be disappointed (not speaking for the broccoli). I will make this recipe again and again!

Click here for a printable recipe!

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Reader Comments (9)

I hate those rude comments... how rude! :) My little one is dealing with Croup, too...I hate flu season.

I pickled almost everything that came out of my garden... my green tomatoes are sitting on the counter waiting to be stuffed in a jar. :)

10.15.2011 | Unregistered CommenterKate @ Diethood

This looks really good. I bet cauliflower would be a good substitute for the broccoli.

10.16.2011 | Unregistered CommenterQueen Glitter

What do you put the pickled vegetables on...and how long do they need to marinade for? Great idea, seems simple.

01.9.2012 | Unregistered CommenterDeskSnacker

I feel like licking the screen those jars look so yummy. I am definitely going to try this recipe. Thank you.

02.14.2013 | Unregistered CommenterJane T

I am up to my eyeballs in veggies from my garden right now and my fam loves everything I can. Can I water bath these to seal the lids so they will stay fresh in my pantry? Please email me at Thank you and these look absolutely wonderful! I could lick the screen! Lol😜

08.3.2013 | Unregistered CommenterTeresa

Do you ever pickle eggs?

12.14.2013 | Unregistered CommenterPeaBody

OMG these photos are BEAUTIFUL! and yes Peabody, I have pickled eggs! They are really good, although the rubbery texture of the white is a little strange! :-)

02.17.2014 | Unregistered CommenterJackie

I have sweet pickled my vegetables for years.i use ur recipe pretty much but also use 1/4 cup apple cidar vinegar,1 tb. minced onion and 1/4 cup sugar. I also add brussel sprouts.

02.19.2014 | Unregistered Commenterlisa f

If you are in a hurry....and you have saved your favorite pickle juice you can use it! Your own pickle juice is good in your potatoe salad dressing to make it a little more liquidy!

02.19.2014 | Unregistered CommenterDarlene

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