Dill Quickles (Quick Pickles)
Dill Quickles (Quick Pickles)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, dill quickles (quick pickles). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Dill Quickles (Quick Pickles) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Dill Quickles (Quick Pickles) is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have dill quickles (quick pickles) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Dill Quickles (Quick Pickles):
  1. Get 1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
  2. Take 1-1.25 teaspoon salt
  3. Get 3 Tablespoons distilled white vinegar
  4. Take 2 Tablespoons water
  5. Take 1 teaspoon sugar
  6. Make ready 1 teaspoon dry dill
  7. Prepare 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
  8. Take 1/8 teaspoon black pepper
Steps to make Dill Quickles (Quick Pickles):
  1. In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir.
  2. In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!
  3. Add the vinegar, water, sugar, and dill and mix thoroughly.
  4. Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :)

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