Quick Dill Pickles
Updated November 13, 2024
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
- Comments
- Read comments
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Ingredients
1 pound Kirby cucumbers
2 sprigs fresh dill
1 garlic clove
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 ¼ cups distilled white vinegar
¼ cup granulated sugar
3 tablespoons kosher salt, such as Diamond Crystal (or 1½ tablespoons fine salt)
Nutritional analysis per serving
9 grams carbs; 43 calories; 1 gram fiber; 236 milligrams sodium; 1 gram protein; 7 grams sugar
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.
Could one leave out the sugar? It doesn't sound like it would go with mustard seed or dill... and I HATE sweet pickles...
These were so freaking salty my husband and I blanched simultaneously when we tried them together. Gotta cut down way down on the kosher salt for sure.
@Lyle Same here! I normally love salty things, but these were too much. Other than that, they were very good, but I’ll definitely be cutting the salt next time I make them.
I have to say this is a great recipe for my three kids to make! They are nine, seven and six, and they were excited to help out. They enjoyed monitoring the pickles to see when they would be ready. This easily pairs well with the smash burger, which I made a few days later for dinner. I’m not a big pickle fan but wanted to enjoy them with my kids, and I even put my pickle on my smash burger, which added great flavor to my dinner. Easy to make, easy to clean, and kid friendly- can’t beat that!
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.