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.


Read the full recipe after the video.

Recipe Summary

Makes 3 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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)

414 Ratings
  • 5 star values: 67
  • 4 star values: 78
  • 3 star values: 146
  • 2 star values: 93
  • 1 star values: 30
Rating: Unrated
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?
Rating: 5 stars
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!
Rating: Unrated
Making these for Christmas gifts for Dad! How long do the pickles keep?
Rating: Unrated
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!!!!