Quick Dill Pickles

By Sohla El-Waylly

Updated November 13, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Megan Hedgpeth.
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Total Time
4¾ hours
Prep Time
5 minutes
Cook Time
10 minutes plus 4½ hours’ chilling
Rating
5(138)
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

  • 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)

Ingredient Substitution Guide
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

  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

5 out of 5
138 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.

Karen

Could one leave out the sugar? It doesn't sound like it would go with mustard seed or dill... and I HATE sweet pickles...

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.

Lesley

Does the strength of the vinegar matter?

Peter H

I skimped a bit on the sugar, which was the right call. 2-3 tbsps sugar will do the trick. Also, had some ajwan seeds that have been sitting in my spice drawer, no joke, ten years at least, added a tsp to the toasting phase and, to my great surprise, it’s added a really nice earthy dimension. I will always add from now on!

Kirstie

I have an abundance of cucumbers this year. This recipe makes very delicious pickles!

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