Total Time
Prep 15 mins
Cook 4 mins

This is a wonderful recipe that is from Alton Brown of "Good Eats". They aren't dill, but boy are they addicting! Simple to make, I'm sure this can be adapted for canning - they never last that long 'round here. I can't stop eating them and others always want some to take home.

Ingredients Nutrition


  1. Combine onion and cucumber slices in a clean jar.
  2. Combine the remaining ingredients, with the exception of the garlic, in a non-reactive saucepan.
  3. Bring to a boil and simmer for 4 full minutes.
  4. Add the garlic cloves to the jar.
  5. Slowly pour the pickling liquid over the slices, filling to the top of the jar.
  6. Cool to room temperature.
  7. Top off the pickles with any remaining liquid and refrigerate at least overnight.
Most Helpful

The recipe as written was too sweet for my taste. Seemed more like a cucumber salad than sour pickles. But it was good enough that I'm thinking of trying it again, this time with less sugar.

MargoH May 04, 2009

These were easy to make, and I didn't find it too salty, but the flavor was not to my liking.

recoverinpickyeater June 27, 2008

Excellent recipe for pickles! I made Linda's New England Clam Chowder, and always love to have my chowder with sour pickles, so this one was perfect! I am so glad I found a new favorite pickle recipe to add to my collection!

KitchenWitchWay March 11, 2008