Quick Dill Pickles

By Sohla El-Waylly

Updated Nov. 14, 2024

Quick Dill Pickles
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth.
Total Time
4¾ hours
Prep Time
5 minutes
Cook Time
10 minutes plus 4½ hours’ chilling
Rating
4(46)
Comments
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Relative to salt brine pickles, which rely on lactic acid fermentation for their funk, these quick pickles are ready almost instantly thanks to the fast work of a hot vinegar brine. Dry toasting the spices before adding them to the brine amps up their peppery and citrusy aromas, while sprigs of fresh dill offer that classic pickle flavor. For the crispiest pickle, seek out squat Kirby cucumbers, whose thick skins allow the spears to stay snappy for weeks. Serve alongside sandwiches, barbecue, fried chicken or any meal that could use a refreshing, salty bite.

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Ingredients

Yield:1 quart
  • 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)
Ingredient Substitution Guide
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

  1. 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).

  2. 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.

  3. 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.

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Ratings

4 out of 5
46 user ratings
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Comments

Rob

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.

Diana

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.

BayColony

@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.

blsam

Love these so much. Can I reuse the brine by boiling it and pouring it over a fresh batch? They only last a week in the fridge before they are all eaten

lilafayre

These are superb! Has anyone had success waterbathing them? I'd love it if they could be shelf stable.

Luna Woo

These sound more like bread and butter pickles. Is the sugar necessary?

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