Best 5 Quick Dill Pickles Recipes

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Looking for a quick and easy way to enjoy delicious dill pickles? Our curated collection of recipes has got you covered! From classic refrigerator pickles ready in just 24 hours to zesty bread and butter pickles with a touch of sweetness, there's a perfect recipe for every taste. Learn how to make mouthwatering fried pickles that are crispy on the outside and tender on the inside. Explore variations using different types of vinegar, spices, and herbs to create unique flavor combinations. Discover the art of pickling cucumbers with our comprehensive guide, ensuring crunchy and flavorful results every time. And don't forget to try our recipe for sweet pickle relish, the perfect condiment to elevate any sandwich, burger, or hot dog.

Let's cook with our recipes!

QUICK DILL PICKLES



Quick Dill Pickles image

If Kirby cucumbers are unavailable, English or other long seedless cucumbers may be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

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

Steps:

  • Cut the cucumbers into 1-inch-square chunks, and place in a heat-proof bowl with 12 to 15 sprigs of dill. Set aside.
  • Place peppercorns, vinegar, salt, and sugar in a small saucepan over medium heat. Cook until salt and sugar dissolve, 1 to 2 minutes. Add the garlic, and bring to a boil. Remove from heat, and pour hot mixture over reserved cucumbers. Let stand 30 to 40 minutes, and serve.

REFRIGERATOR DILL PICKLES



Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

  • Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
  • Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

QUICK REFRIGERATOR DILL PICKLES



Quick Refrigerator Dill Pickles image

These refrigerator cucumber pickles have a classic deli dill flavor and crunch. They are ready to eat in just a few days and don't require canning.

Provided by Leda Meredith

Categories     Side Dish     Snack     Ingredient

Time P4DT20m

Number Of Ingredients 10

2 pounds pickling cucumbers
1 pint water
6 tablespoons apple cider vinegar
1 1/2 tablespoons kosher salt (or any non-iodized salt)
1 tablespoons sugar (or 2 tablespoons honey)
4 cloves garlic (peeled)
2 dill flower heads (or 2 sprigs fresh dill leaves or 1 teaspoon dried dill weed)
1 teaspoon whole mustard seeds
1/2 teaspoon whole black peppercorns
Optional: 2 to 4 grape leaves

Steps:

  • Gather the ingredients.
  • Cut a thin sliver off of the flower end of each cucumber.
  • Leave the cucumbers whole if they are small, or cut lengthwise into spears if big.
  • Bring the water, vinegar, salt, and sugar or honey to a boil. Stir once or twice to dissolve the salt and sugar. Let cool to room temperature or place the brine into the refrigerator to speed up the process.
  • Place the garlic cloves and one of the grape leaves, if using, into the bottom of a clean glass quart jar (or split garlic and leaves into two pint-sized jars).
  • Pack the cucumbers vertically into the jar(s), adding the remaining spices and herbs as you do so. Be sure to pack the cucumbers in tightly so that they will not float up out of the brine.
  • Pour the cooled brine over cucumbers, being sure to completely cover with liquid.
  • Secure the lid and place jar(s) in the refrigerator. The pickles will be ready to eat in 4 days.

Nutrition Facts : Calories 44 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 2387 mg, Sugar 7 g, Fat 0 g, ServingSize 1 quart (4 servings), UnsaturatedFat 0 g

QUICK PICKLES



Quick Pickles image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1/2 cup white vinegar, eyeball it
2 rounded teaspoons sugar
1 teaspoon mustard seed
1 teaspoon salt
1 clove cracked garlic
1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
1 bay leaf
4 kirby cucumbers, cut into 1-inch slices on an angle

Steps:

  • Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

QUICK REFRIGERATOR DILL PICKLES



Quick Refrigerator Dill Pickles image

In just one week you can have some of the best homemade pickles you'll ever taste. These are incredibly easy to make and will last for a month in the refrigerator. The best part is that no special equipment is needed!

Provided by Jonathan Melendez

Categories     Vegetable

Time P7DT10m

Yield 2 quarts

Number Of Ingredients 11

10 -12 pickling cucumbers or 10 -12 Persian cucumbers
12 garlic cloves, peeled
8 large sprigs fresh dill
4 bay leaves
1 tablespoon coriander seed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/4 teaspoon crushed red pepper flakes (optional)
3 cups water
2 tablespoons kosher salt
2 tablespoons granulated sugar

Steps:

  • Clean the cucumbers well and then snip off the ends. Then cut into either spears or thin rounds. Stuff the cucumbers into two clean 1-quart glass jars. Divide the garlic, dill, bay leaves, coriander, peppercorns, mustard seeds and crushed red pepper flakes (if using) between both jars and set aside.
  • In a medium saucepan, combine the water, salt and sugar. Set over moderate heat and bring to a simmer. Cook until the sugar and salt have dissolved. Remove from heat and cool down to room temperature.
  • Once cooled, pour the mixture between both jars up to the very top. Seal tightly and place in the fridge for at least 1 week or up to 1 month.

Nutrition Facts : Calories 317.9, Fat 2.6, SaturatedFat 0.6, Sodium 7021.7, Carbohydrate 75.8, Fiber 9.5, Sugar 38, Protein 11.7

Tips:

  • Choose the right cucumbers: For best results, use pickling cucumbers. They are smaller and have thinner skin than regular cucumbers, making them ideal for pickling.
  • Use fresh dill: Fresh dill is essential for the best flavor. If you don't have fresh dill, you can use dried dill, but reduce the amount by half.
  • Make sure the brine is boiling: The brine should be boiling when you add the cucumbers. This will help to kill any bacteria and ensure that the pickles are safe to eat.
  • Let the pickles cool completely: Once the pickles are done pickling, let them cool completely before storing them. This will help to prevent them from becoming mushy.
  • Store the pickles in a cool, dark place: Store the pickles in a cool, dark place, such as a refrigerator or pantry. They will keep for several months.

Conclusion:

Quick dill pickles are a delicious and easy snack or side dish. They are perfect for summer gatherings or potlucks. With just a few simple ingredients and a little bit of time, you can enjoy these tasty pickles in no time.

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