Beazell's Cook Book

Spicy Dill Quick Pickles

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Spicy Dill Quick Pickles      

Yield: Makes 2 quarts



Vegetables (cucumbers, Mirliton/Vegetable Pears, Okra, etc.)

3 tablespoons kosher salt

2 tablespoons Beazell's Cajun Seasoning

2 tablespoons sugar

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

2 tablespoons coriander seeds

6 large garlic cloves, halved

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

16 dill sprigs




Pack vegetables into 2 clean 1-quart glass jars. In another jar, combine the salt, Beazell's Cajun Seasoning, sugar, vinegar, coriander and garlic. Shake until the salt and sugar dissolve. Add 2 cups of water and pour the brine over the vegetables. Tuck the chilies and dill between the vegetables. Add enough water to keep the vegetables submerged. Close the jars and refrigerate overnight or for up to 1 month.


(Adapted from Food and Wine recipe by Grace Parisi)


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