In the South, canning and pickling are a part of life. I've been so excited to find that our cultural tradition is popping up on trendy restaurant menus and at America's top BBQ havens, too. It isn't enough to have a pickle on the side anymore... you gotta make 'em yourself! We always made pickles when I was growing up. We canned a lot of summer goodness... it was cheaper and so much better than store bought. I promise if you make these delicious quick pickles, people will want to know where they can buy them! I made them for the Hangout Festival's Super VIP party last year and still get messages asking if I'm selling them yet!

They will keep in the fridge for a week or two.


Difficulty: Easy

Prep Time: 10 minutes   Cook Time: no cook recipe


10 Kirby, small or pickling cucumbers

2 Spanish onions, sliced very thin and separated into rings

1/3 cup kosher salt

9 cups water

6 cups white vinegar

3 cups granulated sugar

1/3 cup celery seed

2 teaspoons mustard seeds

1 teaspoon coriander seeds

½ cup fresh dill, roughly chopped

Big pinch red pepper flakes


Prepare glass canning jars and lids by sterilizing them in a water bath according to manufacturer’s directions. Set aside on a rimmed baking sheet lined with a clean dish towel and cover.  

Put cucumbers and onion into a glass bowl. Add the salt; toss well and set aside for 1 hour. In a large saucepan over medium high heat, add the water, vinegar, sugar, seeds, and red pepper flakes. Bring to a boil. Transfer the cucumbers to a colander and rinse the salt from them. Spoon the cucumbers into the prepared jars, filling about 2/3 full. Sprinkle dill over the cucumbers and onions. When the mixture comes to a boil, pour over the cucumbers. Add a few more cucumbers to the fill line on the jars. Check the seasoning. You may need to add a little more salt or maybe a more red pepper flakes. Allow to cool to room temperature.