Photo by Lou Manna
Quick Dill Pickles
Servings: 1 jar
Ingredients
- 4 medium-sized cucumbers thinly sliced or cut into spears
- Salt for ice water bath
- 2 teaspoons salt for brine
- ยฝ cup apple cider vinegar
- ยฝ cup water
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorn seeds
- 1 teaspoon coriander seeds
- Sprig of dill
- 2 cloves garlic
- Jar or Pyrex container with lid
Instructions
- Clean and prep cucumbers, then add to iced, salted water bath. Heat vinegar, water, and 2 teaspoons salt and bring to boil. Remove liquid from heat and cool to 120 degrees F. Toast spices on medium heat for a few minutes until fragrant. Add dill, garlic, and toasted spices to container. Rinse salted cucumbers and add to container. Pour liquid over cucumbers until they are covered. Cool in refrigerator 1 hour and serve.
- Soter suggests experimenting with flavors such as red pepper flakes, honey, hot sauce, or different vinegars.
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