Description
These tangy, crunchy dill pickles are ready in hours, not days! Fresh cucumbers soak in a briny vinegar solution overnight for impressive texture and depth of flavor. Perfect for sandwiches, burgers, and cheese boards.
Ingredients
4 medium English cucumbers (or 4 Kirby cucumbers)
4 cups white vinegar
2 tbsp olive oil
3 tbsp pickling salt
2 tbsp sugar
3–4 fresh dill sprigs
1 large garlic clove
Instructions
Combine vinegar, olive oil, salt, and sugar in a saucepan
Heat over medium heat until sugar dissolves completely
Allow brine to cool for 10 minutes to avoid sogginess
Sterilize 1-quart jars
Pack cucumber slices with dill and garlic cloves into jars
Pour cooled brine over cucumbers leaving 1/2-inch headspace
Seal jars and refrigerate for 6+ hours before serving
Notes
Use an ice water bath to rapidly chill brine if needed
Add 1 tsp mustard seeds per jar for texture and color
Substitute dried dill for fresh if available
Test brine taste before pouring into jars
Store in refrigerator up to 1 week
Variations: Add caraway seeds for European flavor or jalapeños for heat
- Prep Time: 15
- Cook Time: 10
- Category: lunch
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 25
- Sugar: 0g
- Sodium: 450mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Carbohydrates: 1g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg