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?
Quick dill pickles. One taste of these homemade lovelies and we dare say you’ll never, ever go back to store-bought. Rightfully so. And when we say “quick,” we mean not just how long it takes to toss them together but how quickly they’re gonna disappear. Trust us. Originally published August 28, 2017.–Renee Schettler Rossi
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.
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)
Quick Dill Pickles
- Quick Glance
- 30 M
- 1 D
- Makes two 1-quart (946-ml) jars
- 3/4 cup distilled white vinegar
- 3 tablespoons sea salt
- 3 tablespoons superfine sugar or simply blitz granulated sugar in a food processor until finely ground but not powdery
- 1 1/4 cups cold water
- 8 small Lebanese, Turkish, Persian, or Kirby cucumbers, halved lengthwise
- 4 large garlic cloves, peeled and halved
- 1 1/2 tablespoons coriander seeds
- 1 1/2 teaspoons mustard seeds, yellow or brown
- 10 sprigs of dill
- 1. 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.
- 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 sincerely doubt they’ll last that long.