Print

Easy Quick Pickled Cucumbers with Dill and Garlic

quick pickled cucumbers - featured image
Print Recipe

A quick and easy recipe for homemade pickled cucumbers with fresh dill and garlic, ready in under an hour. Perfect for a crunchy, tangy snack or side dish.

Ingredients

Scale
  • 4 cups (about 600 grams or 1.3 pounds) thinly sliced Kirby or Persian cucumbers
  • 3–4 sprigs fresh dill, roughly chopped
  • 3 large garlic cloves, peeled and lightly smashed
  • 1 cup (240 ml) white vinegar (distilled preferred)
  • 1 cup (240 ml) water
  • 1 tablespoon (12 grams) granulated sugar
  • 1 tablespoon (18 grams) kosher salt or pickling salt
  • 1 teaspoon black peppercorns (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Rinse and dry about 4 cups (600 grams) of cucumbers. Slice them thinly—about 1/8 inch (3 mm) thick.
  2. In a small saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 1 tablespoon (12 grams) sugar, and 1 tablespoon (18 grams) kosher salt. Heat gently over medium heat, stirring until sugar and salt dissolve completely. Remove from heat and let it cool slightly (about 5 minutes).
  3. Place 3-4 sprigs of fresh dill, 3 lightly smashed garlic cloves, and optional 1 teaspoon black peppercorns and a pinch of red pepper flakes into your jar.
  4. Tightly pack the cucumber slices on top, pressing down gently.
  5. Pour the warm brine over the cucumbers and herbs, making sure the cucumbers are fully submerged. Use a clean utensil to press down if needed to avoid air pockets.
  6. Close the jar tightly and let it cool to room temperature before placing it in the refrigerator.
  7. The pickles will be ready to enjoy in about 30 minutes but taste best after at least 1 hour.
  8. Keep refrigerated and use within 2 weeks for maximum freshness and crunch.

Notes

Use fresh, firm cucumbers like Kirby for best crunch. Slice about 1/8 inch thick to avoid mushiness. Warm the brine just enough to dissolve sugar and salt, do not boil. Press cucumbers firmly in jar to avoid air pockets. Flavors improve after 1-2 hours in fridge. Store refrigerated and consume within 2 weeks. Sugar balances acidity and enhances flavor. Optional spices like black peppercorns and red pepper flakes add subtle heat.

Nutrition

Keywords: quick pickles, pickled cucumbers, dill pickles, garlic pickles, easy pickles, homemade pickles, quick pickled cucumbers, snack, side dish

Find it online: https://yumnode.com/easy-quick-pickled-cucumbers-with-dill-and-garlic-recipe-for-perfect-homemade-snacks/