Quick Dill Pickles

Name: Quick Dill Pickles
Prep time: 5 min
Cook time: 4 h 40 min
Total time: 4 h 45 min
Yield: 1 quart
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 1/4 cups distilled white vinegar; 1/4 cup granulated sugar; 3 tablespoons kosher salt, such as Diamond Crystal (or 1½ tablespoons fine salt)

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(38)
Comments: Read comments

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

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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.

Ratings

4 out of 5

38 user ratings

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Comments

Rob7 months ago

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.

Diana6 months ago

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.

BayColony7 months ago

@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.

Luna Woo1 month ago

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

Karen1 month ago

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

Benjamin6 months ago

Kirbys are hard to find this time of year, but the local Kroger has 6 packs of small Persian cukes that worked very well!

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