Beaverton Farmers Market Recipe of the Month: 24 Hour Dill Pickles

By Lindsay Strannigan10 dill-pickles

This time of year, it seems I can hardly keep up with all the summer produce. I’ve got zucchini, cucumbers, and tomatoes coming out of my ears! This is exactly why I like to have a few quick pickle recipes on hand, to use up some of my garden and market bounty.

This dill pickle recipe is an old favorite, and my favorite way to preserve a few cucumbers. The pickles are ready to eat in 24 hours (but I think they are best after they sit for a few days). These crunchy dills are delicious and addicting. I usually make a few jars at a time, because they go fast!


24 Hour Dill Pickles (aka refrigerator pickles).

by Lindsay Strannigan, Beaverton Farmers Market

Makes 1 quart jar.

  • 4 cups water
  • 1/2 cup white vinegar
  • 2 tbl kosher salt
  • 1 tsp white sugar
  • 4-6 cloves of garlic, sliced thin
  • 5 or 6 pickling cucumbers, cut into quarters
  • 1/2 tsp allspices seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp mustard seeds
  • 6 sprigs fresh dill


  1. Combine water, vinegar, salt, and sugar in a small sauce pan. Bring to a boil, then set aside and let cool.
  2. Add the mustard seeds, peppercorns and whole allspice to a large mason jar. Pack in as many cucumber spears as will comfortably fit in the jar, and then pack in the dill sprigs and pieces of garlic.
  3. Once the water & vinegar mixture has cooled, pour the liquid over the cucumbers in the jar. Seal with a clean lid and refrigerate for at least 24 hours before eating.