Quick dill pickles are zesty and tangy and best of all, crispy! Quick pickling as the name implies is done in about 15 minutes. But time isn’t the only advantage. Because they aren’t pickled long, quick pickled veggies stay nice and crisp.
I’m a big pickle fan, and usually store bought pickles work great for what I want. But sometimes I want something that store bought pickles can’t provide; more crispness, and control over the flavor. For example, when I make a Nashville Hot Tofu Sandwich, I want an extra crunchy extra vinegary pickle; and these are perfect for that!
Techniques for perfect Quick Dill Pickles
- Get baby cucumbers. Baby cucumbers have very small seeds, which give your pickles a nice even texture.
- Get creative! Play around with the flavors. Add extra herbs, spices, or sugar to pair well with whatever you are making.
- 1/2 pound baby cucumbers, sliced into stick or rounds
- 1/4 cup white vinegar
- 1/4 cup white wine vinegar
- 1/2 cup water
- 1/2 tablespoon salt
- 1/4 teaspoon crushed red pepper (optional)
- 3 sprigs fresh dill
- 1/2 tablespoon mustard seed
Place sliced cucumbers, 1/4 teaspoon crushed red pepper (if using), and dill in a heat safe pickling jar.
Pickling liquid: In a small pot, bring vinegar, water, salt, and mustard seed to a simmer for 10 seconds.
Pickle: Carefully pour hot pickling liquid into the jar with cucumbers to cover cucumbers without overfilling. Let pickle on the counter for about 10 to 30 minutes. Pickles will get more tart the longer they sit. Pickles keep well for up to 3 days in the fridge.
Amount Per Serving: Calories: 7Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 318mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Nutrition information isn’t always accurate.