Pickles. Some like them dill, some like them sweet, some don’t like them at all. (Who are those people, anyway?!) Today we’re talking about the quickest dill pickle recipe ever. In less than two hours, you could be eating fresh homemade pickles, and all you need is dill, salt, white vinegar, and a couple of cucumbers.
If you go to the grocery store or your local farmer’s market, you may notice that there is more than one variety of cucumber. There’s the traditional mid-sized cuke with dark green skin, English cucumbers that are long and often wrapped in plastic, mini cucumbers, and occasionally “pickling” cucumbers. Pickling cucumbers tend to be shorter with thinner skin, which makes them ideal for pickling (hence, the name). However, you don’t have to use pickling cucumbers when pickling—any cucumber will do in a pinch, and I often use mini cukes with great success.
3 tsp. kosher salt
1 1/2 T. fresh dill, chopped fine
1/2 c. white vinegar
8-10 small cucumbers, sliced thin
Recipe (from Smitten Kitchen)
Slice your cucumbers thinly—the thinner the better. Put your cucumbers into a jar with a lid and add the vinegar, dill, and salt. Put the lid on the jar and shake it. Then, put it in the fridge. For the next few hours, shake the jar whenever you remember, in order to evenly distribute the ingredients. As the salt draws the water out of the cucumbers, the jar will fill up with a perfect brine. The pickles will be edible in a couple hours, but will be even tastier the next day. Cold, crunchy, green, briny, and delicious.
- I use a mandoline to slice my cucumbers as thinly as possible. Mandolines are notorious for slicing fingers along with vegetables, though, so be sure to use the finger guard and stay focused while cutting. I’ve been happily using this mandoline for the past few years.
- When I make this recipe, I use a wide mouth pint-sized canning jar with a plastic lid.
- If you don’t want a mouthful of dill with your pickles, make sure to mince your dill.