Quick Dill Pickles

2 pounds pickling cucumbers (such as Kirby), scrubbed, trimmed, and cut lengthwise into ½-inch-thick spears

¼ cup plus 1 ½ teaspoons kosher salt (preferably Diamond Crystal), divided

6 dill sprigs

4 garlic cloves, thinly sliced (about 4 teaspoons)

1 tablespoon yellow mustard seeds

2 teaspoons dill seeds

2 cups water

2 cups white vinegar

3 tablespoons granulated sugar

Toss together cucumbers and 1 ½ teaspoons salt in a large colander placed inside a large bowl. Let stand, uncovered, in refrigerator for 30 minutes.
Meanwhile, evenly divide dill sprigs, garlic, mustard seeds, and dill seeds between 2 clean, heatproof 1-quart glass jars.
Thoroughly pat cucumbers dry using paper towels; evenly divide between jars. Set aside.
Whisk together 2 cups water, vinegar, sugar, and remaining ¼ cup salt in a medium saucepan; cook over medium, whisking occasionally, until salt and sugar dissolve and mixture is boiling, 5 to 7 minutes.
Pour hot vinegar mixture over cucumbers in jars.
Refrigerate, uncovered, until flavor infuses into cucumbers and mixture is cooled, 1 to 2 hours.
Cover jars with lids, and refrigerate for up to 1 month.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

Cuisine🇺🇸American

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyEasy ⏰ 15m