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Chef Megan Mitchell

Online Cookbook

Quick Garlicky Pickles

Quick Garlicky Pickles


  • 1 1/2 cups water
  • 1 cup rice wine vinegar
  • 3/4 cup organic cane sugar or granulated sugar
  • 1 tbsp. kosher salt, plus more for salting
  • 1 tbsp. coriander seeds
  • 1/2 tbsp. fennel seeds
  • 1/2 tbsp. black peppercorns
  • 3 peeled garlic cloves, halved
  • 1 pound Persian cucumbers
  • 2 tbsp. finely chopped dill


  1. In a medium sauce pot combine the water, vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns and garlic. Bring up to a simmer on medium and cook until the sugar and salt have dissolved, about 3-4 minutes. Remove from heat and let cool for 10 minutes then place in the fridge to cool completely.

  2. While the pickling liquid cools thinly slice the cucumbers on a mandoline to about 1/4-inch thick. Place into a colander, in the sink and sprinkle with 1 tbsp. salt. Toss and let sit for 30 minutes. This will draw out some of the water from the cucumbers.

  3. Rinse and drain the salted cucumbers. Shake dry and then place into a medium bowl.

  4. Once the pickling liquid is cool, pour over the cucumbers and add in the dill. Toss to combine and then pour into a jar or container with a tight fitting lid and place in the fridge for at least 1 hour to let the flavors meld. Serve.

    Will keep in the fridge for up to 2 weeks.

    Recipe Courtesy of Megan Mitchell

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