Wednesday, December 22, 2010

The Quick Dill Pickle

I've been out of the country for the last 2 months, away from the kitchen and totally removed from the holiday frenzy. Just hours after I landed from a 14-hour flight, my sister, mom, and I are back together, in the kitchen, doing what we love to do best - cooking!
Christmas is about being with family enjoying their presence, sharing memories, and rejoicing in traditions from the past. For my family, this dill pickle is one of many Russian traditions. It's a flavor of my childhood that has been served at every holiday meal. Eat this pickle for a refreshing and crunchy bite that cleanses the palate and cuts the richness of the holiday meal.

  • 1 bunch fresh dill
  • 1 lbs pickling cucumbers
  • 1 cup salt
  • 10 cups tap water
  • 1/4 cup pepper
  • 1/4 cup sugar
  • 12 cloves garlic (smashed)
Dissolve the salt and sugar into the tap water. Place the cucumbers into a large plastic or glass container, or into multiple jars, and add the dill, garlic, and pepper. Slowly fill the container or jars with the pickling liquid. Seal the container or jars and refrigerate. The pickles will be ready after 2 or 3 days and can be stored for about a week.


  1. yum! I've been wanting to make pickles...I will have to save this recipe.

  2. Sandi, The pickles turned out well. They needed 4 days of brining. Hope you are having a nice holiday season!

  3. I just had this and it was so fresh and delicious! I am excited to try to make it!