Quick Dill Pickles

No canning required for these easy refrigerator pickles!


2 pounds pickling cucumbers, washed
6 garlic cloves
3 fresh dill weed sprigs
1 tbsp. dill seeds
1 tbsp. peppercorns, or to taste
1 tbsp. coriander seeds
6 allspice berries (about 1 tsp.)
1 tbsp. mustard seeds
3 dried or fresh chile peppers
3 bay leaves
1 1/2 cups white vinegar
1 cup water
2 tbsp. pickling salt
3 (500 ml) mason jars


Cut off blossom end of cucumbers. Cut into about 1/4-inch slices and pack into jars.

Add to each jar: 2 garlic cloves, 1 sprig fresh dill weed, 1 tsp. dill seeds, 1 tsp. peppercorns, 1 tsp. coriander seeds, 2 allspice berries, 1 tsp. mustard seeds, 1 chile pepper and 1 bay leaf.

Add vinegar, water and pickling salt to a small saucepan. Bring to a boil, stirring occasionally. (All the salt should be dissolved.)

Pour boiling vinegar solution over cucumbers, leaving 1/2-inch headspace. Cover with lid. When cool, refrigerate. Let sit for at least 2 days before eating. Store in fridge and use within 2 to 4 weeks.

Yield: 3 (500 ml) jars.