Have you ever wondered how to make quick dill pickles? These are not only easy, but also a great way to beat the munchies before dinner.
My latest obsession is making quick pickles. My friend Cathy Barrow of Mrs. Wheelbarrow’s Kitchen calls them “Quickles!” I like eating a crunchy pickle to stave off my hunger when I’m making dinner.
Since I realized how easy it is to make refrigerated pickles (no boiling the jars or sanitizing them required), I have been making them regularly. I love the tangy flavor of these dill pickles, which I adapted from a recipe by Rachael Ray.
- 1 cup white vinegar (or use 3/4 white and 1/4 flavored vinegar such as chili vinegar)
- 1/2 cup water
- 1 Tbsp. teaspoons sugar
- 2 tsp. mustard seed
- 2 tsp. salt
- 2 cloves garlic, smashed with the flat side of a knife
- 2 tsp. dried dill or 1/4 cup fresh dill, chopped
- 1 bay leaf
- 1/2 tsp. crushed red chili flakes (optional)
- 8 – 12 small pickling cucumbers
Over medium high heat, bring the vinegar, sugar, mustard seed, salt, and garlic to a boil. Remove it from the heat and stir it until the salt and sugar dissolve. Stir in the dill and bay leaf. Lay the cucumbers in a flat glass dish or put them in a jar just large enough to hold them, and pour the vinegar mixture over them. Refrigerate them for at least a day and up to 2 weeks.
Add more cucumbers or other vegetables to the leftover brine from your eaten pickles to make more pickles without starting from scratch.
Side Dish Suggestion:
You might also like these sweet and sour squash pickles I made recently (I also add okra, fresh ginger and red pepper flakes to mine.)