Dill Quickles (Quick Pickles)

Dill Quickles (Quick Pickles)

Burger (salads) for dinner tonight and realized I didn't have any dill chips in the fridge!

Made a quick pickle of the last half of English Cucumber I had left. Worked well and had a great crunch!

This should be plenty of pickles for 4 to 6 burgers.



  1. 1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
  2. 1-1.25 teaspoon salt
  3. 3 Tablespoons distilled white vinegar
  4. 2 Tablespoons water
  5. 1 teaspoon sugar
  6. 1 teaspoon dry dill
  7. 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
  8. 1/8 teaspoon black pepper


  1. Change

    In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir.

  2. Change

    In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!

  3. Change

    Add the vinegar, water, sugar, and dill and mix thoroughly.

  4. Change

    Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :)

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