Quick Pickles - Kosher Dill

READY IN: 25mins
Recipe by katie in the UP

From the Cook's Country

Top Review by GIBride01

I made these with garden cukes and dried dill. Great flavor, very vinegary. I may add some extra water or ice next time, to cut down on the vinegar flavor. But the texture and seasoning was perfect. Thanks for posting!

Ingredients Nutrition


  1. Toss cucumbers with salt in colander set over a bowl.
  2. Let stand 1 hour.
  3. Discard liquid.
  4. Place peppercorns, dill weed, garlic and 1/2 cup fresh dill in paper coffee filter or several layers of cheesecloth and tie tightly with kitchen twine.
  5. Bring spice bag and vinegar to a med boil reduce heat to low and add cucumbers. Cover and cook about 5 minutes until cukes turn dull olive brown in color (don't over cook or pickles won't be crunchy). Discard spice bag. Transfer cukes and liquid to a glass bowl, add ice, nd stir until melted. Stir in remaining 1 tbls fresh dill. Refrigerate, uncovered, at least 1 hour before serving. (pickles can be refrigerated in covered container for up to 2 weeks).
  6. Time does not include chilling.

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