Our 6 ingredient Quick Dill Pickles are a fast and cheap flavor upgrade for cold cuts, burgers, wraps, and even mixed drinks (like a Bloody Mary). They’re on par with deli pickles which tastes so much better than the stuff at the grocery store.
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Cucumbers are at their peak during the warm months, but we don’t wait until summer to make them. Honestly, we enjoy them all year long, often as a snack straight from the jar (shhh…).
Friend, before you go, I have to tell you about some other condiments to elevate your meals. Try our deliciously simple honey mustard sauce, creamy dill sauce, or our irresistible hot honey. Your sandwiches, burgers, and hot dogs will never be the same.
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Why You’ll Love This Recipe…
- Our quick pickles take very little effort to make. Seriously, it’s just six ingredients, and I’m gonna bet you have at least four of them in your kitchen. Plus, the steps are easy to follow. Just slice the cucumbers, add the ingredients, fill, and chill…
- Mmmm…The Flavor is sooo good! Our pickle recipe is garlicky, tangy, and dill-y (just go with me). And they add a crunchy texture that’s to die for. Every bite is salty, sour, and just…perfect. But be warned, you will never buy them at the store again.
- Remember when I said these pickles are quick? Well, I mean it. After you make them, you can eat them after just 30 minutes. And guess what…They’re even better the next day.
- You’ll be looking for food to eat them with because they tastes good with everything. You already know they go with burgers and other sandwiches, but I swear, you’ll want them with pastas, vegetable medleys, and mixed drinks.
Ingredients
- Cucumbers – we prefer English cucumbers for several reasons. They have thinner skin, fewer seeds, and absorb flavor really well.
- Dill – to choose the best dill, look for vibrant color, avoid yellow slimy ends. Give it a sniff. The aroma should be really herby and slightly sweet and the stems should be firm.
- Vinegar – we chose simple white vinegar for this recipe.
- Garlic – a must as it adds nice bold flavor to the pickles.
- Salt – kosher salt is better than table salt which can have a metallic taste.
- Sugar – a little white sugar balances the tanginess of the vinegar.
See the recipe card for quantities.
How to Make Quick Dill Pickles
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Top Tip
Whether you like spears or round pickles, slice your cucumbers evenly for a uniform appearance and consistent flavor.
Storage
If you don’t eat them all, dill pickles will keep your fridge for up to four weeks before they start to lose their texture.
FAQ
Yes! I get that you might want to try different cucumbers for a few reasons. For one, English cucumbers are typically more expensive than common cucumbers. Also, it’s fun to experiment with different types of cucumbers as there are differences in texture and flavor
I would. But…if you forgot to buy fresh dill, dry dill can work. They flavor will be different though. If you do choose dry, start with a teaspoon and adjust the tastes from there.
You probably could, but I wouldn’t bother. It’s so easy to make it from scratch and guarantee you get the tastes that you want.
Dill Pickles Recipe
Equipment
- 1 Mandoline
Ingredients
- 1 English Cucumber Sliced Thin
- 2 Tbsp Fresh Dill Chopped
- 1 Garlic Cloves Thinly Sliced
- 1 Cup Water
- ½ Cup White Vinegar
- 1 ½ Tsp Sugar
- 2 Tsp Kosher Salt
Instructions
- Using a mandoline, thinly slice the cucumber.
- In a small bowl, add the water, vinegar, sugar, and salt. Stir until the sugar and salt has dissolved.
- In a jar, add the sliced cucumber, dill, and sliced garlic.
- Pour the mixture into the jar, cover with a lid, and refrigerate for at least 2 hours or overnight. Enjoy!
Notes
- Store the pickles in a jar in the refrigerator for up to 2 weeks.
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