Quick Pickles Kosher Dill Recipe

Craving crunchy, tangy pickles? This recipe from the Cook's Country delivers authentic kosher dill pickles in a flash! Perfect for adding a zesty kick to your favorite sandwiches, burgers, or as a delicious snack. These quick pickles are surprisingly easy to make, requiring minimal prep time and only 25 minutes of cooking.

Prep Time 65 mins
Cook Time 25 mins
Calories 10.6 kcal
Protein 0g
Rating 5.0 (2 Reviews)
Quick Pickles Kosher Dill 33

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Quick Pickles Kosher Dill

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How to Make Quick Pickles Kosher Dill

  1. In a large colander set over a bowl, toss the sliced cucumbers with 2 tablespoons of kosher salt. Let stand for 1 hour to draw out excess moisture.
  2. Rinse the cucumbers thoroughly under cold water and drain well. Discard the liquid from the bowl.
  3. Combine the peppercorns, dried dill weed, smashed garlic, and 1/2 cup of the fresh dill in a cheesecloth bag or a coffee filter. Tie it securely with kitchen twine.
  4. In a medium saucepan, bring the white vinegar to a medium boil. Reduce heat to low, add the spice bag and the drained cucumbers.
  5. Cover the saucepan and simmer for 5 minutes, or until the cucumbers turn a dull olive-brown color.
  6. Remove the spice bag from the saucepan and discard.
  7. Transfer the cucumbers and pickling liquid to a glass bowl. Add 2 cups of ice and stir gently until the ice is completely melted.
  8. Stir in the remaining 1 tablespoon of fresh dill.
  9. Refrigerate the pickles, uncovered, for at least 1 hour (or longer for a more intense flavor) before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

1g

Fat

0g

Carbs

0g

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