There’s something so satisfying about making your own pickles—crunchy, tangy, and packed with flavour.

Whether you’re topping a sandwich, adding a pop to your salad, or just enjoying them straight from the jar, these quick dill pickles are a go-to for fresh, homemade flavour in a short period of time.

Yield 2-16 Oz. Jars

Mis en Place

12 Persian cucumbers

4 Garlic Cloves, halved

2 Tsp. Mustard Seeds

2 Tsp. Peppercorns

1 Tsp. Chili Flakes

Fresh Dill

Dill Weed, if available

2 C. Water

1 C. Distilled White Vinegar

1 C. Apple Cider Vinegar

1/4 C. Granulated Sugar

2 Tbsp. Kosher Salt

Method

Step 1

Remove ends of cucumbers and slice lengthwise into quarters.

To make dill pickle chips, thinly slice them horizontally.

Step 2

Divide garlic, mustard seeds, chili flakes, peppercorns, roughly 6 sprigs of dill per jar and a few flowers of dill weed.

In a small saucepan combine water and vinegars with sugar and kosher salt.

Step 3

In a small saucepan combine water and vinegars with sugar and kosher salt.

Place over medium heat and stir until the sugar and salt have dissolved.

Let cool slightly and pour over cucumbers.

Step 4

Pickle spears will be lightly pickled in 48 hrs, and most pickled and with the best flavour after 5-6 days.

Store in the refrigerator for several weeks.