Quick Dill Pickles
Updated Nov. 14, 2024
- Total Time
- 4¾ hours
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes plus 4½ hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Kirby cucumbers
- 2sprigs fresh dill
- 1garlic clove
- 1teaspoon coriander seeds
- 1teaspoon mustard seeds
- 1teaspoon black peppercorns
- 1¼cups distilled white vinegar
- ¼cup granulated sugar
- 3tablespoons kosher salt, such as Diamond Crystal (or 1½ tablespoons fine salt)
Nutritional analysis per serving (8 servings)
43 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the stem ends of the cucumbers, then cut lengthwise into spears. Snugly pack the cucumber spears, dill sprigs and garlic clove into a 1-quart glass jar with a lid (it will be a very tight fit).
- Step 2
In a medium saucepan over medium-high heat, toast the coriander, mustard seeds and peppercorns until aromatic, about 2 minutes. Stir in ¾ cup water, the vinegar, sugar and salt. Bring to a simmer, then pour over the cucumbers.
- Step 3
Seal the jar and let come to room temperature, about 30 minutes, before refrigerating. Chill at least 4 hours before serving or allow the flavor to fully mature for 3 days. Store refrigerated for up to 1 month.
Private Notes
Comments
I believe it's the blossom end, not the stem end, that one should cut off before pickling because it has enzymes that can soften the pickles after they are brined.
@Rob That’s exactly what my dad did in every batch he made. And he made enough every fall to last the whole winter. Including green tomatoes and celery. Perfect.
These are amazing! So easy to make, and I love the freshness of these pickles. They are slightly sweet with amazing crunch. I used Diamond salt. If one were to use a different kosher brand, I'd recommend cutting down on the amount, or, better still, weighing the salt.
These have great flavor. However, a little too sweet for my liking and teeters on the edge of a bread and butter for me. I’ll likely cut the sugar to 1/8 cup next go-around.
These were good but more like a blend between sweet and dill pickles. I haven’t made pickles very often so I couldn’t remember if sugar was standard. I’ll use a different recipe next time.
I would honestly rename this recipe as “Quick Sweet Dill Pickles”. I have never made pickles, so I didn’t realize how much sugar this recipe has in it. Not what I wanted. Otherwise it was nice and easy to follow.