I draw a firm line here, between all that’s decent and kind and everything cruel and wretched, between good and evil, between those who love pickles and the insufferable few who do not. I suppose that’s just the way I was raised. My mother was always into canning and never failed to make a big batch of dill pickles every summer, which her horde would quickly gobble up. Salt, vinegar, fresh dill and snappy, juicy cucumbers, what’s not to love? Seriously, tell me what’s not to love, you bizarre, pickle-hating humans.

Making and canning your own pickles can certainly be an enjoyable experience, especially if it’s with family or friends and includes an early morning trip to the farmer’s market. But it’s a good bit of work and requires some foresight. Both of which I have a limited capacity for these days. So let’s quick pick! This quick pickling dill recipe is almost as good as the properly canned alternative, but you get to eat them after only 1 day. And it only takes 20 minutes or so to throw together. I’ve been making a new jar almost every week this summer. They go fast.



Makes 1 quart jar

-1 lb. kirby cucumbers, sliced into ½-inch rounds
-½ clove garlic, minced
-1 handful fresh dill
-½ tsp mustard seed
-½ tsp coriander seed
-¼ tsp crushed red pepper flakes
-1 cup filtered water
-⅔ cup white wine vinegar
-2 tsp kosher or sea salt
-2 tsp cane sugar

1.    To a 1-quart mason jar or other non-reactive 1-quart container, add the cucumber slices, garlic, dill, mustard seed, coriander seed, and red pepper flakes.

2.    Add water, vinegar, salt and sugar to a small pot and bring to a boil. When salt and sugar have dissolved, remove from heat and immediately pour the brine into your jar.

3.    Allow the jar to stand for about 10 minutes or so before closing the lid and placing in the fridge. Your pickles will be good after 24 hours in the refrigerator and really great after 48 hours. They’ll keep for about 2 weeks in the fridge.