Quickest Kosher Dills

These are exceedingly easy and quick, perfect for when you come into a small batch of pickling cucumbers and don’t want to go to the trouble of brining them, much less fermenting them.

As with all cucumber pickles, pasteurizing (heating the jars in water at 180°F for 30 minutes) rather than processing in boiling water for a shorter period will result in a slightly crisper pickle.