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Dill Quickles (Quick Pickles).

You can cook Dill Quickles (Quick Pickles) using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Dill Quickles (Quick Pickles)

  1. Prepare 1/2 of an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.).
  2. It’s 1-1.25 teaspoon of salt.
  3. It’s 3 Tablespoons of distilled white vinegar.
  4. Prepare 2 Tablespoons of water.
  5. Prepare 1 teaspoon of sugar.
  6. You need 1 teaspoon of dry dill.
  7. Prepare 1/2 of garlic clove grated OR 1/4 teaspoon garlic powder.
  8. Prepare 1/8 teaspoon of black pepper.
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Dill Quickles (Quick Pickles) step by step

  1. In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir..
  2. In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!.
  3. Add the vinegar, water, sugar, and dill and mix thoroughly..
  4. Let them sit for about 10 minutes in that brine – ideally in a shallow bowl or container so the minimal brine is enough to cover – and they should be ready to enjoy. :).
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