Quick Dill and Garlic Pickles

Chef Megan Mitchell shares her tips for using garden-fresh cucumbers to quickly pull together a delicious jar of dill and garlic pickles.

A glass jar full of garlic and dill pickles

Cucumbers are one of the easiest and most productive vegetables I have in my garden, and I love growing different varieties. Each has its own texture and flavor, so when pickling, feel free to use whatever variety you have on hand.Burpless are mild and with no bitterness while Straight Eight is a firmer, brighter variety. Boston Pickling cucumbers have the shape and texture you see in the grocery store; they're crispy and crunchy and a high-yielding variety. I like to cut Straight Eight and Burpless into chips and slice Boston Pickling into spears since they are slightly shorter and can fit into jars that way. I used a 32-ounce jar for the spears.

Yield: 2 jars (16 oz)


  • 5 garlic cloves, halved
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tbsp. granulated sugar
  • 2 tbsp. kosher salt
  • 1/2 tbsp. whole black peppercorns
  • 6-8 sprigs fresh dill
  • 1 to 1-1/4 pounds cucumbers
A glass jar full of garlic and dill pickles


  • In a medium sauce pot, combine the garlic cloves, vinegar, water, sugar, salt, and peppercorns. Bring to a simmer on medium, stirring often until the sugar and salt have dissolved—about 2 to 3 minutes. Remove from heat and let cool fully. You can place it in the fridge to help speed it along.
  • Cut the cucumbers into your preferred shape: spears, crinkle-cut, or chips. Evenly divide the cucumbers between two 16-oz. glass jars, adding dill sprigs as you go. Pour the cooled brine into the jars and make sure it covers the cucumbers. Press down as needed.
  • Tightly seal the lids and place in the fridge for at least 24 hours. The longer they sit, the stronger and better they get. They'll keep in the fridge for 3 to 4 weeks.

Recipe and photos by Megan Mitchell.