Food Recipes Almost Hands-Free Dill Pickles 4.0 (481) 5 Reviews You can make these pickles in 5 minutes with one hand tied behind your back, but we suggest using both. By Sara Quessenberry Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: Christopher Baker Hands On Time: 5 mins Total Time: 5 mins Yield: 16 spears Jump to Nutrition Facts Jump to recipe This recipe transforms Kirby cucumbers—a miniature, crunchy variety—into firm, crunchy pickles literally overnight. Other pickling-type cucumbers work just fine, but Kirbies are small (less than 6 inches long) and have fewer seeds, less juice, and no waxy outer layer—making them ideal for pickles. If you have extra Kirbies, they're great chopped up in a salad or salsa. How to Store Cucumbers—Including Tips on How to Freeze Them Ingredients 4 Kirby cucumbers (about 1 lb), quartered lengthwise ¾ cup white wine vinegar ¼ small sweet onion (such as Vidalia or Walla Walla), thinly sliced 2 cloves garlic, smashed 2 tablespoons sugar 1 teaspoon dill seed 1 teaspoon black peppercorns 1 bay leaf Kosher salt Directions Place cucumbers in a 1-quart jar or other container with a tight-fitting lid. In a bowl, combine vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and then refrigerate for at least 1 day before serving. The pickles will last up to 1 week. Rate it Print Nutrition Facts (per serving) 13 Calories 3g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 13 % Daily Value * Sodium 241mg 10% Total Carbohydrate 3g 1% Total Sugars 2g Calcium 8mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.