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Recipe By Chef Nick Normile

Make some quick and easy dill pickles with this “cool as a cucumber” recipe. They’re great for sandwiches and good just by themselves too.


  • 3 large cucumbers (1″ to 1-½” diameter) sliced about 1-1/16″ thick (do not peel) or ¼ pound small pickling cucumbers (like Kirby), cut in half lengthwise
  • 1 red pepper (seeds and stem removed)
  • 1 medium-sized onion
  • 4 cloves garlic, peeled and sliced in half lengthwise
  • 1-½ tablespoons kosher salt
  • 2 teaspoons celery seed (lightly crushed)
  • 1 tablespoon mustard seed (lightly crushed)
  • 1 teaspoon red pepper flakes
  • 1-½ teaspoon turmeric
  • ¾ cup sugar
  • ½ cup white vinegar
  • ¼ cup cold water or ¾ cup rice vinegar


    1. Slice the pepper and onion, and place along with sliced garlic and cucumbers into a 2 quart size bowl.
    2. Add salt, celery seed, mustard seed, red pepper flakes, and turmeric. Stir gently and let stand one hour.
    3. In a medium saucepan over medium heat, bring vinegar, water, and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
    4. Pour over vegetables and stir to blend. Cool, cover and refrigerate, pickles are ready to eat in 2 days. Store covered in refrigerator. They stay crunchy up to about 3 weeks in the refrigerator.
Photo by Flicker user Chiot’s Run / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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