Day Dill Pickles

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Transform Persian cucumbers into dill pickles—in just 24 hours.

Day Dill Pickles in an Open Jar With Two Metal Forks on Lid
Photo: Victor Protasio
Hands On Time:
5 mins
Total Time:
1 day 5 mins
Yield:
24 (serving size: 1 pickle)

A snappy, crisp pickle is an essential go-to recipe for any home cook. Thankfully, your search can be over. This easy recipe combines standard elements—dill, garlic, and mustard seeds—with Persian cucumbers instead of the classic Kirby. That’s good news because Persian cucumbers have a high skin-to-flesh ratio, which makes these pickles extra crunchy. Using apple cider vinegar (as opposed to more traditionally used distilled vinegar) adds a distinct tart-sweet note to the spears. Some serving ideas: Serve whole with hors d’oeuvres, chop and stir into salads, or muddle up with vodka for a twist on a dirty martini.

Ingredients

  • 1 ½ cups water

  • cup apple cider vinegar

  • 1 tablespoon granulated sugar

  • 2 teaspoons kosher salt

  • 1 teaspoon mustard seeds

  • 2 cloves garlic, thinly sliced (1½ tsp.)

  • 2 dill sprigs

  • 8 Persian cucumbers (about 1 lb.), quartered lengthwise

Directions

  1. Place water, vinegar, sugar, salt, mustard seeds, garlic, and dill in a quart-size glass jar fitted with a lid. Shake until sugar and salt are dissolved. Add cucumbers; cover and chill until pickles are crisp, about 24 hours.

Nutrition Facts (per serving)

6 Calories
0g Fat
2g Carbs
0g Protein
Nutrition Facts
Calories 6
% Daily Value *
Total Fat 0g 0%
Sodium 160mg 7%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 0g

*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.

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