My F&W
quick save (...)
Dill Pickles
© John Kernick

Dill Pickles

  • TOTAL TIME: 20 MIN Plus overnight pickling
  • SERVINGS: Makes 1 quart
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator.

  1. 1 1/2 cups distilled white vinegar
  2. 1/4 cup sugar
  3. 4 teaspoons kosher salt
  4. 1 teaspoon mustard seeds
  5. 1 teaspoon coriander seeds
  6. 3/4 teaspoon dill seeds
  7. 2 cups hot water
  8. 2 pounds kirby cucumbers, sliced 1/4 inch thick
  9. 3/4 cup coarsely chopped dill
  10. 3 garlic cloves, coarsely chopped
  1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
  2. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
Make Ahead The dill pickles can be refrigerated in an airtight container for up to 1 week.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.