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Fast Homemade Pickles


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

  • Yield: Makes 3 1/2 cups

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 Add a comment

  • Love_Z
    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!!!!