Step-by-Step Guide to Make Eric Ripert Dill Quickles (Quick Pickles)

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, dill quickles (quick pickles). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Dill Quickles (Quick Pickles) is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Dill Quickles (Quick Pickles) is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook dill quickles (quick pickles) using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Dill Quickles (Quick Pickles):

1. Take 1/2 an English (Hothouse) Cucumber, halved vertically, then cut into 1/8" thick slices (You can use 2 Persian/Lebanese or 2 small pickling cukes.)
2. Get 1-1.25 teaspoon salt
3. Take 3 Tablespoons distilled white vinegar
4. Get 2 Tablespoons water
5. Prepare 1 teaspoon sugar
6. Take 1 teaspoon dry dill
7. Make ready 1/2 garlic clove grated OR 1/4 teaspoon garlic powder
8. Get 1/8 teaspoon black pepper

Instructions to make Dill Quickles (Quick Pickles):

1. In a medium bowl sprinkle the salt on the cucumbers and mix thoroughly. Let the cucumbers sit for 30 to 45 minutes so they can release water. Midway, give them a stir.
2. In fistfuls, squeeze the water out of the cucumbers, and put the cucumbers in a new bowl, discarding the salted water. Between the salting and the squeezing, this is where you get that awesome quickled crunch!
3. Add the vinegar, water, sugar, and dill and mix thoroughly.
4. Let them sit for about 10 minutes in that brine - ideally in a shallow bowl or container so the minimal brine is enough to cover - and they should be ready to enjoy. :)

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