Quick Dill Pickles

These pickles will keep, refrigerated in an airtight container, three to five days. If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.

  • Servings: 4
Quick Dill Pickles

Source: Martha Stewart Living, November 1999


  • 6 Kirby cucumbers
  • 1 small bunch fresh dill
  • 12 whole black peppercorns
  • 1 cup white-wine vinegar
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 clove garlic, thinly sliced


  1. Cut cucumbers into 1-inch-square chunks and place in a heatproof bowl with 12 to 15 sprigs of dill. Set aside.

  2. Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.


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