Quick Dill Pickles Recipe | Yummly
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Quick Dill Pickles

Justin: "Great. Crisp. Fresh." Read More
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There’s nothing like crunching into a dill pickle — especially when they're homemade. Thankfully, they can be made in less than an hour with a little cucumber know-how and this easy recipe by Jenn de la Vega. They're easier than you think, and when you make this quick refrigerator pickle, there's no canning or special equipment required. The recipe is a Yummly original created by Jenn de la Vega.


  • 6 cucumbers (Kirby)
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground coriander
  • 2 bay leaves
  • 4 garlic cloves (minced or grated)
  • 4 heads fresh dill (can substitute 4 sprigs fresh dill leaves or 1 Tablespoon dried dill seed)
  • 2 cups white vinegar (5% acidity)
  • 2 tablespoons kosher salt
  • 2 cups water
  • 1 teaspoon red pepper flakes
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    1. Scrub the cucumbers with a vegetable brush under cold, running water. Slice off the stem end on each cucumber. Slice each cucumber into 1/4” chips or into spears, as desired.
    2. Divide the pepper, coriander, bay leaves, garlic and dill between two clean pint jars (you can also place it all into one 1-quart jar). Pack the cucumbers into the jars, making sure they fit tightly and are lined up so there are no big gaps. Lightly rap the jar on the counter to help the ingredients settle into the jar.
    3. In a small saucepan, bring the white vinegar, salt, water, and red pepper flakes to a boil. Stir to dissolve the salt completely.
    4. Pour the brine into the jars and set aside to cool for 10 minutes.
    5. Place the lids on the jars and place in the refrigerator for at least 30 minutes and up to overnight to pickle, shaking the jar occasionally to redistribute the spices. The pickles will last up to 2 weeks in the refrigerator.
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    NutritionView More

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    Calories50Calories from Fat
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Calories from Fat
    Total Carbohydrate10g3%
    Dietary Fiber3g12%
    Vitamin A15%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Justin 8 months ago
    Great. Crisp. Fresh.
    Garrett Miller a year ago
    It was really good. Next time I will use dill/coriander seeds and peppercorns instead of ground.
    Dawn Blurton a year ago
    Great. Gone in a flash - wish I made more.
    Lisa Swistak a year ago
    easy to make havent eaten yet.
    Rachael Buffett a year ago
    haven’t yet tasted my pickles yet, will update when i do. but the process was easy and didn’t require too much.
    melissa arnold 2 years ago
    easy and quick. I added carrots which turned out awesome! Will definitely be doing this again
    Travis Tabor 2 years ago
    quick and eas. i love them
    Happy 2b a Kelly 2 years ago
    I don't know if it's how I made them but the pickles were sweet and dilly, then had a kick to them! Three households have tried them and everyone loves them!
    Rich Roundtree 2 years ago
    it turned out perfict! thanks for the help.
    Rangan 2 years ago
    Great, super-easy pickles. I have cucumbers taking over my garden right now, and this was the perfect way to use them. Disclosure: I work at Yummly.