How to Make Quick Dill Pickles

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.

How to Make Quick Dill Pickles

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.)


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