Quickie Dill Pickles

Quickie Dill Pickles


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 0   Average: 0/5]

Quickie Dill Pickles

Quickie Dill Pickles

If you don’t think that you have time to make pickles then think again. These pickles are super quick to make and really don’t require much effort. Homemade always tastes so much better.


1 Tablespoon Plus 1 Teaspoon Pickling Salt or Kosher Salt

6 to 8 Firm Kirby Cucumbers

5 Sprigs Fresh Dill

4 Halved Garlic Cloves

1/2 Teaspoon Cracked Black Peppercorns

1 Cup Hot Water

1 Cup Cold Water

In a large-size measuring cup, dissolve salt in hot water. When salt has dissolved, add cold water. Cut the small round scab from blossom end of cucumbers. Place cucumbers vertically in a quart jar. You will need to pack them in. Place dill sprigs and garlic around cucumbers. Add pepper on top. Add enough of salt water solution to jar to completely cover contents. Leave about an inch of airspace at top of jar. Save any leftover brine. Cover jar with kitchen towel secured with rubber band. Put jar in a cool room (away from any direct sunlight) and let pickles ferment for 4 days. Bubbles will become visible inside jar. Check pickles each day to make sure they are submerged. If needed top them off with the leftover brine. If they begin to float weigh them down with a small heavy object (stone wrapped in plastic or small jar filled with water). The liquid will probably cloud slightly which is ok, but if it becomes dark or extremely cloudy that means mold or fungus is growing in the jar and you should throw the pickles away.

After the 4 days, taste a pickle. It should be crunchy, lightly sour, and salty, with an aroma of garlic and dill. If you want a more sour flavor, let pickles ferment up to 3 more days. Taste each day. When you’re happy with the flavor, refrigerate pickle jar. You can keep them in fridge for a very long time (at least a year). Makes 6 to 8 pickles. 

© Victoria Hart Glavin



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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