Quick Dill Pickles (Quickles)

Quick Dill Pickles (Quickles)

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Yield: 8-10 servings

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 10 MinCook time: 5 MinInactive time: 24 HourTotal time: 24 H & 15 M

Ingredients

• 3 English cucumbers, sliced or cut into spears
• 1/2 white onion, sliced
• 1/4 cup fresh dill, roughly chopped
• 2 Tbsp minced garlic or 2-3 whole garlic cloves
• 2 Tbsp salt
• 1 Tbsp white sugar
• 1 Tbsp black peppercorn
• 2 cups white distilled vinegar
• 2 cups water

Instructions

1. Add cucumber slices or spears to a large glass jar or glass container with a lid.
2. Add onion, dill, garlic, and peppercorn to the jar or container.
3. In a separate microwave-safe container, add vinegar, water, salt, and sugar. Microwave for about 2 minutes and stir to dissolve the salt and sugar. This mixture is known as the "brine".
4. Pour the brine in the jar or container with the other ingredients. Ensure that the cucumbers are fully submerged in liquid.
5. Allow to sit in the fridge for at least 24 hours. Because these pickles are not pressure cooked and the equipment is not sterilized, they are not shelf stable. They will last in the fridge for up to a month.

Notes

• You can also pickle other vegetables with this method, such as red onion and carrots.
• You could also incorporate other herbs such as thyme and rosemary.

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