Using a method that’s quicker than traditional canning, enjoy these pickles with just about anything!

what you need:


Dill weed

Apple cider vinegar



Kosher salt

Granulated sugar

Pickling spices


Add the cucumber quarters, dill, and garlic cloves to a 1-quart mason jar. Set aside.

In a small saucepan set over medium-high heat, bring the vinegar, water, salt, sugar, pickling spices, and red pepper flakes to a simmer, stirring occasionally until the sugar and salt are dissolved.


Remove the pan from the heat and allow the brine to cool slightly, about 15 minutes. Pour the brine over the contents of the jar, filling it until everything is covered.


Close the lid and refrigerate for at least 24 hours before serving.


Storage: Store pickles in an airtight jar in the refrigerator for up to 1 month.

Becky’s tips

Ready to make this?