Food Recipes Sauces, Condiments and Preserves Pickled Vegetables Dill Pickles 5.0 (2,252) 22 Reviews These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator. By Bobby Flay Bobby Flay Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on April 20, 2023 Rate PRINT Share Active Time: 20 mins Total Time: 8 hrs 20 mins Yield: 1 quart If you've ever wanted to know how to make dill pickles, we're here to tell you that it's even easier than you might've imagined. For this fast dill pickle recipe, all you do is stir together a quick brine of white vinegar, hot water, salt, sugar, and spices. Feel free to reduce the sugar if you prefer a less sweet pickle. Once the sugar has dissolved and the brine has cooled, it gets combined with cucumber slices, garlic, and fresh dill. From there, all that's left to do is make sure the cucumbers stay submerged in the liquid as they pickle overnight in the fridge, stirring them a couple times. That's it! Crunchy, flavorful pickles are now yours. This recipe calls for Kirby cucumbers, which are usually no more than six inches in length with thick, bumpy skin and firm, mild-flavored flesh. Because they are typically used for pickling, they're sold unwaxed, which would interfere with the absorption of flavors. For the crunchiest pickles, make sure to use the freshest you can get your hands on, and store them in the refrigerator until you are ready to pickle them. When preparing your cucumbers for the recipe, you'll definitely want to chop off the blossom ends of the vegetable, as this part contains enzymes that can accelerate softening. We're employing the quick pickling method here, as opposed to traditional canning, which means the pickles will need to remain refrigerated. Ingredients 1 1/2 cups distilled white vinegar 1/4 cup sugar 4 teaspoons kosher salt 1 teaspoon mustard seeds 1 teaspoon coriander seeds 3/4 teaspoon dill seeds 2 cups hot water 2 pounds Kirby cucumbers, sliced 1/4-inch thick 3/4 cup coarsely chopped dill 3 garlic cloves, coarsely chopped Directions Gather the ingredients. Julia Hartbeck In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool. Julia Hartbeck In a large bowl, toss the cucumbers with the dill and garlic. Julia Hartbeck Pour the brine over the cucumbers and turn to coat. Julia Hartbeck Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Julia Hartbeck Serve cold. Julia Hartbeck Make ahead The dill pickles can be refrigerated in an airtight container for up to 1 week. Originally appeared: July 2009 Rate It Print