Quick dill pickles. And we do mean quick. Not just in terms of how soon they disappear but in terms of how long—or short—you have to wait before you can crunch your way to happiness.
Quick dill pickles. One taste of these homemade lovelies and we dare say you’ll never, ever go back to store-bought. Rightfully so.–Renee Schettler Rossi
Why Not Use Regular Cucumbers For These Quick Dill Pickles?
When making dill pickles, try to seek out the relatively diminutive Lebanese, Turkish, and Persian cucumbers. They work soooooooo much better than standard full-size cucumbers. Why? They’re less watery and so the resulting pickles hold their crunch vastly better. If you don’t have these varieties in your backyard garden, you’ll find them at some farmers markets and supermarkets and most Middle Eastern markets.
Special Equipment: A couple 1-quart (946 ml) jars with lids and rings (ideally, the jars will be tall enough for the cucumbers to stand vertically inside the jars)
Quick Dill Pickles Recipe
- Quick Glance
- 30 M
- 1 D
- Makes two 1-quart (946-ml) jars
- 3/4 cup distilled white vinegar (177 ml)
- 3 tablespoons sea salt (about 40 g)
- 3 tablespoons superfine sugar (37 g) or simply blitz granulated sugar in a food processor until finely ground but not powdery
- 1 1/4 cups cold water (296 ml)
- 8 small Lebanese, Turkish, Persian, or Kirby cucumbers, halved lengthwise (500 to 1000 grams, depending on the size of the cucumbers)
- 4 large garlic cloves, peeled and halved (about 20 g)
- 1 1/2 tablespoons coriander seeds (8 g)
- 1 1/2 teaspoons mustard seeds, yellow or brown (5 g)
- 10 sprigs of dill (24 g)
- 1. Wash the jars, lids, and rings with hot soapy water. Then fill your largest stock pot with the jars (not the lids) and enough water to cover the jars by 1 inch (you may need to do this in batches). Bring water to a boil and simmer for 10 minutes. Carefully drain the water out of the jars and transfer them to a clean towel using a jar lifter or tongs.
- 2. In a medium nonreactive saucepan over medium heat, warm the vinegar, salt, and sugar, stirring, until the sugar and salt have dissolved, about 10 minutes. Pour the brine mixture into a bowl and whisk in the 1 1/4 cups cold water. Let the brine cool to room temperature, 30 to 45 minutes. If not making the pickles right away, cover and refrigerate until needed.
- 3. Divide the cucumbers between a couple 1-quart preserving jars that are tall enough to hold the cucumber spears vertically. Add half the garlic, coriander seeds, mustard seeds, and dill sprigs to each jar. Pour the brine equally over the cucumbers, topping off each jar with cold water if necessary to completely cover the cucumber spears.
- 4. Seal the jars and, if you added additional water, shake each jar gently to mix. Stash in the fridge for at least 24 hours before noshing on the quick dill pickles. The flavors will mellow with time. You can keep them in the fridge for up to 10 days—although we doubt they’ll last that long.
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