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Dilled Quick Pickles


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  • 1 1/2 pounds 4-inch pickling cucumbers, stems removed and cut into quarters
  • 1/3 cup thinly sliced halved red onion
  • 6 sprigsfresh dill
  • 6 clovesgarlic, thinly sliced
  • 2 teaspoons coriander seeds
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons celery seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 3/4 cups water
  • 1 1/3 cups white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt


Servings 16


Step 1

1. Pack cucumbers, onion, dill, and garlic into two sterilized pint canning jars. Divide coriander seeds, peppercorns, celery seeds, mustard seeds, and crushed red pepper (if using) evenly between the jars.

2. In a small saucepan combine the water, vinegar, sugar, and salt; bring to boiling. Divide hot mixture evenly between jars, pouring it slowly over the cucumber mixture. Secure lids and store in refrigerator overnight or for up to 1 week before serving.

Nutrition Facts (Dilled Quick Pickles) Servings Per Recipe 16,
cal. (kcal) 15,
carb. (g) 2,
sodium (mg) 438,
Percent Daily Values are based on a 2,000 calorie diet


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