Ready to use in just over an hour, these Easy Dill Quick Pickles are a great way to enjoy pickled cucumbers sooner than later this summer.
When I first started pickling things, I didn’t really know the difference between canning pickles and making refrigerated pickles, though the refrigerated ones seemed — at the time — silly because they had to be eaten soon. They wouldn’t store for those dark days of winter.
I know better now.
Refrigerator pickles (and refrigerator jams!) are great because there’s really not much waiting before you can enjoy them. And you don’t have to fuss with hot water baths either. Why should you wait weeks to enjoy the fruits of your labor, when pickles go so well with so many grilled foods?
You shouldn’t! And that’s why I now make a mix of refrigerated versions of canned items and actual canned items. Some for now, some for later.
We can dilly beans, pickles and more. This year, my daughter Paige wants to can tomato sauce too (don’t worry — I know to add a little extra acid for safety!). I’ve typically frozen my big batch of tomato sauce in the past, but I’m willing to try canning a sauce this year too.
To make these, you’ll need to thinly slice cucumbers and get some garlic, dill and other ingredients ready. A vinegar-water mixture is heated and then poured over. About 45 minutes later, they’re ready to enjoy. Easy peasy.
These Easy Dill Quick Pickles perfect for the cucumbers that are in season at the farmers market (and the dill and garlic too!) and in gardens right now. The secret to these pickles is in how they are prepared — by slicing them just-so, they pickle quickly (though the flavor deepens as it sits).
Check your farmers market for the ingredients (grocery store ingredients will work too in a pinch!) and then make these. You won’t regret it.
- 1 cucumber, thinly sliced (about 2½-3 cups of slices)
- 2 cloves garlic, crushed
- 2 tbsp chopped fresh dill
- ½ tsp mustard seed
- ⅓ cup white wine vinegar
- ⅓ cup water
- 1 tsp kosher salt
- Add the cucumber slices, garlic, dill and mustard seed to a bowl or quart-size canning jar.
- In a small saucepan, heat the white wine vinegar, water and salt to a boil. Pour over the cucumbers, and seal. Shake to combine.
- Let the cucumbers sit, shaking occasionally, for at least 45 minutes. Enjoy.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.