These quick dill pickles–or, as we like to say, quickles–are made with Kirby cucumbers, vinegar, sugar, garlic, coriander, mustard, and, of course, tons of dill. No canning involved. How easy is that?
Which Cucumbers Make the Best Pickles?
When making this dill pickles recipe, 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. Which means the resulting pickles hold their crunch vastly longer. If you don’t have these varieties in your backyard garden, you’ll find them at most farmers markets and supermarkets as well as Middle Eastern markets.
Quick Dill Pickles
- Quick Glance
- 30 M
- 1 D
- Serves 16 | Makes two 1-quart jars
Special Equipment: A couple of 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)
Wash the jars, lids, and rings with hot soapy water. Then fill your largest stock pot with the jars (but 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 from the jars and transfer them to a clean towel using a jar lifter or tongs.
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.
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.
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 sincerely doubt they’ll last that long. Originally published August 28, 2017.
Recipe Testers' Reviews
I've been looking for a good dill pickle recipe for some time now and this one is just perfect.
The only thing that I changed was the amount of coriander seed; I love the flavor of coriander but I thought that amount might be overpowering. I used half the amount suggested and am pleased with the taste. I used 2 standard quart jars and the cucumbers fit exactly. I didn't need to add any more cold water to the jar as the amount of brine was sufficient to cover the cucumbers.
After 24 hours, the dill pickles were good—still very crisp and fresh tasting if quite briny. After sitting a few more days, they were excellent. The flavors of the vinegar, garlic, and coriander mellowed and the pickles were still crisp.
This is a simple recipe for really great quick dill pickles and I look forward to making it again.
These were the best refrigerator pickles I have ever made or tasted!
I would not have believed you could make such a great dill pickle so quickly. Most refrigerator pickles or traditional ones tend to be bread and butter style, but these have perfect crunch and zing. I first sampled them at the 24-hour mark. Daily sampling was required and only the slightest softening was detectable by day 4, but they still had plenty of crunch and distinct flavor. (While I am not a pickle expert, I am a lifelong pickle consumer, whether sampling my mother’s annual ribbon-winning pickles from living in a tiny town with the county fair deadlines on every homemaker’s calendar or being allowed to select a pickle out of a huge wooden barrel at Con Brown’s, the newsstand and saloon that was the center of our community.)
You probably will fit more than 8 Persian cucumbers in this batch. (I used 10.) The fresh dill works perfectly for this express-lane pickle although my mother always used dried dill seed heads that we saved at the end of summer for her longer traditional canning which had the time to extract the flavor.
I think the crispness should continue to hold since you don’t expose the cucumbers to heat, but seriously, these will not last much longer. Persian cucumbers are a bit shorter and less bumpy or ridged than Japanese cucumbers. My local Lebanese/Syrian owned International Gourmet market sells the Persian cucumbers and they are always nicer than the packaged ones at Trader Joe’s. I use them for all things cucumber.
Get out your largest stockpot for sterilizing the wide mouth quart and you still may need to lay the jars on their side. I could just fit 2 Mason quarts side by side and covered in a very full 9-quart sauce pot.
After several more weeks (just slightly under a month in the refrigerator), the pickles are still lovely. They are slightly less crisp than initially, but still lovely and fresh-tasting.