Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Fast Homemade Pickles 3.1 (414) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 3 1/2 cups 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. Ingredients 3 cups white vinegar 1 ½ cups sugar 2 teaspoons coarse salt ½ teaspoon mustard seed ½ teaspoon celery seed 2 to 4 small red chiles (optional) ⅛ teaspoon ground turmeric 1 ½ cups fresh dill fronds (about 1 bunch) Prepared Vegetables Directions 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). Print