Quick Dill Pickle Recipe

Dill pickles

  • Makes 2 x 500ml jars
  • Easy

This recipe makes American-style sweet and very garlicky pickles that work perfectly with salt beef or a homemade charcuterie board



  • white wine vinegar 400ml
  • soft light brown sugar 200g
  • fine sea salt 2 tsp
  • garlic 2 cloves, crushed
  • dill ½ a small bunch
  • coriander seeds 1 heaped tsp
  • ridge cucumbers or cucumbers 2 (about 500g), ends removed


  • Step 1

    Pour the vinegar into a pan, tip in the sugar and salt, and warm over a medium heat, stirring until the sugar and salt have dissolved. Take the pan off the heat before it reaches boiling point, stir in 200ml cold water, then leave to cool.

  • Step 2

    Evenly divide the crushed garlic, dill sprigs and coriander seeds between 2 Kilner jars. Slice the cucumbers into 1/4-½cm rounds, depending on how thick you like them, and pack them tightly into the jars. Carefully pour the cooled pickling liquid into the jars, filling almost to the brim.

  • Step 3

    Clip the lids closed, give both jars a good shake to mix the contents, then leave in a cupboard to pickle for 1 week. Give the jars a good shake every day or so to ensure the cucumber slices are evenly exposed to the pickling liquid and aromatics.