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Fast Homemade Pickles

Good with burgers, grilled chicken, deli sandwiches, or hot dogs. Any sturdy glass jar (new or reused) works well for these quick pickles. Always clean and dry the jars before using.

  • Yield: Makes 3 1/2 cups
Fast Homemade Pickles

Source: Everyday Food, July/August 2009


  • 3 cups white vinegar
  • 1 1/2 cups sugar
  • 2 teaspoons coarse salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed
  • 2 to 4 small red chiles (optional)
  • 1/8 teaspoon ground turmeric
  • 1 1/2 cups fresh dill fronds (about 1 bunch)
  • Prepared Vegetables


  1. In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).


Reviews (4)

  • LovelyZ 25 Oct, 2013

    Love these pickles. But how do I find the video of Sarah making them? It's difficult to find stuff on your site now. Can you include a link to the video from the recipe page?

  • Melissa Anema 11 Aug, 2013

    YUM! Our generous neighbors brought me cucumbers from their garden and I made "MS fast homemade pickles". I don't think I will buy pickles again. I think we will be growing our own cuc's next year!

  • ElizabethandAlex 10 Aug, 2013

    Making these for Christmas gifts for Dad! How long do the pickles keep?

  • saraddavis 9 Aug, 2013

    I love pickles! I think Sarah mentioned that this is a bread and butter pickle... what would I change to make it a dill pickle?
    Ps - Sarah! I love your videos!!!!

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