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3-Hour Dill Pickles

3-Hour Dill Pickles

Nobody likes a limp pickle. This recipe makes a crisp & tangy dill pickle in just 3 hours! I use the 1 1/2 lb. jar that spaghetti sauce comes in. They are best eaten within two weeks. - Jenny Jones

Prep Time: 5 minutes

Total Time: 3 hours

Makes: about 12 spears

3-Hour Dill Pickles

Ingredients:

  • 1 cup water (divided)
  • 3 Tablespoons sugar
  • 2 teaspoons salt
  • 1 cup distilled white vinegar
  • 1/2 cup thinly sliced onion
  • 1 clove garlic, crushed or sliced in half
  • 3-4 sprigs fresh dill
  • 3 firm pickling “Kirby” cucumbers

Instructions:

  1. Put 1/4 cup hot water into a large glass jar.
  2. Add sugar & salt and stir until dissolved.
  3. Add 3/4 cup cold water and add vinegar.
  4. Add onion, garlic, and dill.
  5. Scrub the cuces well and slice each one into spears.
  6. Add cuces to jar and refrigerate at least 3 hours.

14 Comments on "3-Hour Dill Pickles"

  1. elf

    Jenny, can these pickles be canned for later use or have you tried canning them to find out the results of maintaining the crispness ? Thanks so much for any input . Elf

    • Jenny

      I have never canned anything – sorry I can’t help.

  2. Patricia

    I have tried many dill pickle recipes but will always use yours as it is so easy. I did change it a bit by using less than 1 cup vinegar and no sugar as I do like fermented pickles so much. Once I even put some horseradish in. I found that I could just add another cucumber to the jar when the pickles were finished and it worked just as well. No more than 3 times per jar though. Just used the English-type cucumbers that are available all winter and cut them in thin rounds. Delicious!!!!!!
    So enjoy all your recipes. Thank you so much Jenny.

  3. Jodi

    Will this work for thin sliced hamburger dills?

    I use your recepies all the time and love them.

    Thank you,

  4. Dean

    Is there way to can the pickles for long term storage without them getting soft?

    • Jenny

      I don’t know of any way to keep them crisp long term. Even store-bought pickles don’t stay crisp after a couple of weeks.

      • joyce

        I was told once by a Chef who was famous for making crispy pickles, for his restaurant, to add grape leaves (the kind packed in water). I added 2 to each jar and it worked for me. There is really no added flavor from the leaves.

      • Sevda

        Yes there is, you can add a small piece of Horseradish, it makes it crispy and more tastier. I made it several times.

  5. Tanya

    Jenny,
    I just recently discovered your blog through the you tube channel on how to make “caramel popcorn”. I loved your bright and full of life videos as well as the quality of each of the recipe. You are a rare jewel that I have discovered. Thank you for your valuable time and talent to cook.

    Although I wanted to make cinnamon-raisin bread first-it’s just been too hot. However, I had quite a few baby cucumbers and I a company coming the next day, so I made this recipe. I love it Jenny. I made it like 7pm, before I went to bed at 11:30 PM, I couldn’t go to sleep and had to try it or I won’t be able to sleep. The cucumber tasted good. Then I tasted the next day, and it was WOW, Amazingly good!!!!!! Thank you again and again, I will be making this often.

  6. V. Stoen

    I’am wondering with the sugar are these a sweet tasting pickle?

  7. Sandi

    I love the crispness of fresh cold pack dill pickles. As a variation to the basic dill pickle, I have added whole garlic clove and sometimes adding a pinch of crushed red peppers for a little zip. The garlic picks up the dill flavor and I have found myself eating it also.

  8. Ksu

    I’ve made these before. Delicious!

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