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30-Minute Quick Pickles

These easy garlic and dill 30-Minute Quick Pickles are fresh, flavorful, crisp, tangy, and fast. They’re perfect for when you need to serve up a small batch of pickles in a big hurry!

Yep, that’s right. These homemade “quickles” (as we like to call them) are ready to enjoy in just a half an hour without any sacrifice in flavor. It’s all there and then some, and I think they’re even better than store-bought pickles!

One of the most popular recipes here on the blog, especially in the summertime, are my Garlic and Dill 24-Hour Refrigerator Pickles. So, I thought it was about time to share this even faster pickle recipe…because sometimes that’s exactly what you need.

For example, you’ve decided to make Sloppy Joes for dinner, and you really love having pickles on the side. But, alas, you just realized that you don’t have any.

Grab a cucumber and a few other simple ingredients and spend 5 minutes prepping the cucumbers and brine. Let them chill out in the fridge for 25 minutes, and you’ve got yourself some darn good pickles that you can eat right away!

They’re great paired with sandwiches, wraps, burgers, hot dogs, and more. You can put them in salads, deviled eggs and dips. Or try using them to make fried pickles (<–doing this soon). Lots of possibilities.

Keep the ingredients on hand, and you can make some of these delicious homemade pickles any time you want. This is a recipe that you’ll come back to again and again!

Ingredients You Need

the ingredients needed to make 30 minute quick pickles
  • Sliced cucumbers (any kind; I like to use English/seedless cucumber)
  • Dried dill (or fresh dill)
  • Distilled white vinegar
  • Garlic (fresh sliced)
  • Yellow mustard seeds
  • Black peppercorns
  • White granulated sugar
  • Salt (I use kosher salt)

How To Make 30-Minute Quick Pickles

a bowl of sliced cucumbers sprinkled with dried dill

Place the sliced cucumbers and dried dill in a heat-proof bowl.

vinegar, garlic, mustard seed, peppercorns, salt, and sugar being simmered in a pot on the stove

Heat the vinegar, garlic, mustard seeds, peppercorns, sugar, and salt in a small saucepan, stirring occasionally, until the mixture comes to a simmer and the sugar and salt have dissolved.

the hot pickling brine being poured over the cucumbers and dill in the bowl

Pour the hot liquid into the bowl with the cucumbers and dill.

The cucumbers and brine stirred together in the bowl with a spoon

Stir everything together until well-combined. Cover and refrigerate for 25 minutes to cool (stir occasionally). The pickles are now ready to enjoy!

Recipe Tips & Tidbits

  • You can use any kind of cucumbers you prefer. Regular cucumbers work great, as do Kirby cucumbers and even those little mini cucumbers. And if you have cucumbers fresh from your garden…all the better!
    • I most often use English cucumbers because they have fewer/smaller seeds and thinner skin without the waxy coating. At the grocery store, these are the longer, individually wrapped cucumbers (they might be labeled as seedless cucumbers). One that is 14 to 16-ounces should be perfect for this recipe.
  • I wrote this recipe to use dried dill because it is always available, and the flavor is very close to fresh.
    • You can absolutely use fresh dill instead of dried. The general rule is to use 3 times as much fresh herbs as dried herbs. So for this recipe, that would be 2 tablespoons of fresh dill.
  • Feel free to adjust the amounts of the garlic, dill, mustard seeds, peppercorns, sugar or salt to suit your own personal tastes.
  • If the garlic turns a blue-green color, don’t worry. It’s still safe to eat. This is just a normal reaction between the allicin in the garlic and the acid in the vinegar and/or trace minerals in the liquid, such as the iodine in table salt (this is why I use kosher salt instead).
  • The pickles are sufficiently flavored, cooled – they’ll be like room temperature – and ready to enjoy after 25 minutes in the refrigerator. If you want them colder, just chill them a little longer.
  • I think these are the best when served shortly after making them or on the same day you make them for that fresh flavor and crisp texture.
    • Because the brine is more concentrated for a super quick pickle, the flavor gets stronger as time passes (although I have eaten leftover pickles up to 4 days later and they were still really good even though more strong!).
30 minute quick pickles in a bowl with a fork taking out one pickle slice

Leftover Storage

Keep leftover pickles stored in the brine in an airtight container in the refrigerator for up to 3 to 4 days.

Although you could probably keep them in the fridge for a little longer than that, the flavors will continue to intensify, and the cucumbers will become softer the longer they sit. I recommend eating them sooner rather than later for the best flavor and texture.

I hope you try this 30-Minute Quick Pickles recipe and love it as much as I do. Thanks for visiting today!

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More Pickle Recipes To Try

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

30 minute quick pickles in a bowl

30-Minute Quick Pickles

These easy garlic and dill 30-Minute Quick Pickles are flavorful, fresh, crisp, tangy, and fast. They're perfect for when you need a small batch of pickles in a big hurry!
5 from 1 vote
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Author: Michelle
Prep Time: 3 minutes
Cook Time: 2 minutes
Cooling Time: 25 minutes
Total Time: 30 minutes
Servings: 6 (about 5 pickles each; recipe makes about 3 cups/30 slices total)
Estimated Calories: 50

Ingredients

  • 3 cups sliced cucumbers, about ¼ inch thick, unpeeled
  • 2 teaspoons dried dill, (fresh dill can be substituted; see Notes below)
  • 1 cup distilled white vinegar
  • 2 cloves garlic, peeled and thinly sliced
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons black peppercorns
  • 3 tablespoons white granulated sugar
  • 2 teaspoons salt, I use kosher salt

Instructions

  • Place the sliced cucumbers and dried dill in a heat-proof bowl.
    I use a 7-cup Pyrex bowl.
  • Heat the vinegar, garlic, mustard seeds, peppercorns, sugar, and salt in a small saucepan over medium heat, stirring occasionally, until the mixture comes to a simmer and the sugar and salt have dissolved.
  • Pour the hot liquid into the bowl with the cucumbers and dill; stir to combine.
  • Cover the bowl and place it in the refrigerator to cool for 25 minutes. Give the pickles a quick stir once or twice during this time.
    The pickles should be at about room temperature at this point and are ready to enjoy. You can chill them longer if you want them colder.

Notes

  • I think these are the best when served shortly after making them or on the same day you make them for that fresh flavor and crisp texture. Because the brine is more concentrated for a super quick pickle, the flavor gets stronger and the cucumbers get softer as time passes.
  • You can use any kind of cucumbers you like. I most often use English/seedless cucumbers because the seeds are smaller and fewer, and the skin is thinner and doesn’t have that waxy coating. 
  • If you’d like to use fresh dill instead of dried, the general rule is to use 3 times as much fresh herbs as dried. So that would equal 2 tablespoons of chopped fresh dill.
  • Estimated calories were computed using the total amounts of the ingredients shown in the recipe; however, since most of the brine will be left behind and not consumed, the actual calories are likely to be a little less.
  • Please refer to the post for additional info and tips, step-by-step photos, and info on storing leftovers. 
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Recipe Rating




Kristyn

Thursday 11th of July 2024

So good and huge hit!

Michelle

Thursday 11th of July 2024

Thank you...so happy you enjoyed them!