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We hope you got insight from reading it, now let’s go back to dill quickles (quick pickles) recipe. You can cook dill quickles (quick pickles) using 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Dill Quickles (Quick Pickles):
- Prepare 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.)
- Get 1-1.25 teaspoon salt
- Use 3 Tablespoons distilled white vinegar
- You need 2 Tablespoons water
- Provide 1 teaspoon sugar
- You need 1 teaspoon dry dill
- Provide 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
- Provide 1/8 teaspoon black pepper
Instructions to make Dill Quickles (Quick Pickles):
- 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.
- 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!
- Add the vinegar, water, sugar, and dill and mix thoroughly.
- 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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