Dill Quickles (Quick Pickles)
Dill Quickles (Quick Pickles)

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, dill quickles (quick pickles). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Dill Quickles (Quick Pickles) is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Dill Quickles (Quick Pickles) is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook dill quickles (quick pickles) using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Dill Quickles (Quick Pickles):
  1. Make ready 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. Prepare 1-1.25 teaspoon salt
  3. Get 3 Tablespoons distilled white vinegar
  4. Get 2 Tablespoons water
  5. Prepare 1 teaspoon sugar
  6. Take 1 teaspoon dry dill
  7. Prepare 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
  8. Prepare 1/8 teaspoon black pepper
Instructions to make Dill Quickles (Quick Pickles):
  1. 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. 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. Add the vinegar, water, sugar, and dill and mix thoroughly.
  4. 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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