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Quick Pickles

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 16



  • 1 cup white vinegar
  • 6 teaspoons sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon red peppercorns
  • 2 teaspoons salt
  • 2 cloves cracked garlic
  • 4 tablespoons fresh dill, chopped or snipped
  • 8 kirby cucumbers, cut into 1-inch slices on an angle


Heat small saucepan over medium-high heat. Add vinegar, sugar, mustard seeds, pink peppercorns, salt and garlic to the pan and cook until it begins to simmer and the sugar dissolves, about 5 minutes.

Toss the dill and sliced cucumbers together in a heatproof bowl. Pour the simmering vinegar mixture over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

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