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Jul 6, 2010 11:45 AM

Need a dill pickle recipe for short runs (1-3 quarts at a time)

I've always made dill pickles using Mrs. Wages dill pickle seasoning packets. (I know, but my family really likes the way they taste!) Our cucumbers this year are coming in really slowly, and I need a recipe that I can make a quart or two at a time. Does anyone have one to share?

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  1. I just made a quart of pickles from an old recipe I have. Don't remember where I got this 30 or more years ago! These are brined, and very good.
    This calls for 3 lbs of cukes, but I just cut it down. I had 7 medium size Kirby type cukes, which fit into a little 1Ltr (?) crock I have, so I used about 1/3 of the ingredients. You can substitute your spice blend for what's called for. Here is the recipe. Cut it down as needed.

    Brined Pickles
    About 3 lbs pickling cukes (24-30 small)
    7-8 cloves garlic
    1 tsp coriander seed
    1 tsp mustard seed
    1 tsp peppercorns
    4-5 dried hot peppers
    3 bay leaves
    12-14 sprigs dill with dill heads
    Heal of sour rye with caraway (I didn't have it, not necessary)
    3 qts water
    3/4 cup kosher salt (I had to use course sea salt).
    Wash container and cukes, and put cukes in on end. Add garlic, spices, bread and dill.
    Mix water and salt until salt dissolved. Pour over cukes, make sure there are no bubbles. Cover with a weighted dish (I used the extra brine inside a plastic bag) and check daily. Skim any scum. The pickles should be ready in about 10 days. (My kitchen is quite warm, and they were done in 6 days.) Refrigerate and enjoy!

    1. There's a great recipe for quick dill pickles in Bittman's wonderful modestly titled book; 'How to Cook Everything'