We have been making pickles dill pickles with our Nana for as long as we can remember. We use them year round for Jewish holidays, sandwiches and really any meal which calls for them. While we plan to post our pickle recipe sometime in the future, the problem we have been running into is that those pickles take 2-3 weeks at a minimum to make. Not ideal if you haven’t had the time to plan in advance. We set out to create a recipe that captures the flavor of our Nana’s dill pickles in less time. This simple and quick dill pickle recipe literally made us do a double take when we ate them because they were so good.
Quick Dill Pickles
Makes: 16 oz jar of sliced pickles
Active Time: 10 minutes Total Time: 4 hours and 15 minutes
- 1 lb baby cucumbers
- 7 oz fresh dill (one container at the store)
- 1 clove garlic, smashed
- 2 tbs salt
- 1 tbs black peppercorns
- 1 tsp red chili flakes
- 1 cup white vinegar
- 1+ cups water
- 16 ounce mason jar
- Slice the cucumbers into 1/4 inch slices.
- Start filling the jar by layering the dry ingredients. Start with 1 tbs of salt, 1/2 the dill and 1/2 of the black peppercorns. Fill the jar half way with the cucumber slices. Add the remaining salt, dill and peppercorns. Fill to the top with the cucumber slices and top with the red pepper flakes and garlic. *This does not need to be exact. Just make sure all of the ingredients are in the jar*
- Once the ingredients are in the jar, pour in the vinegar and fill the jar to the top with water.
- Seal the jar tightly closed and turn it over so that it is standing on the cap. Leave the jar in the fridge for 4 hours until serving.
The pickles can be stored for up to a week in the refrigerator so you do not need to eat them right away. Let them soak up that flavor and enjoy.