These pickles can be made in as little as four hours – yes, four hours! And there are seasoned with all the delicious seasonings as my all-time favorite bagel. The everything spice bagel!
What’s so great about the everything bagel – well it has everything! Onion, garlic, sesame seeds, poppy seeds, and salt plus dill to make these pickles taste extra delicious!
You can slice these into the perfect hamburger topping, or as spears (like I did) or you could even leave them whole. Can you just imagine the little ones running around with your homemade dill pickles in their hands – so cute!
I used Persian cucumbers, gherkins would also be a good choice, followed by English cucumbers. Garden cucumbers, you standard cucumber you use in salads, aren’t the best for pickling because they have a greater water content and really lose their snap.
1 teaspoon olive oil
2 cloves garlic sliced thin
2 teaspoons sesame seeds
2 teaspoons poppy seeds
1 tablespoon dried minced onion
1 teaspoon kosher salt
3-4 gherkin or Persian cucumbers, cut to your desire
1 to 2 teaspoons chopped fresh dill
½ cup white vinegar
In a small saute pan over medium heat, warm the olive oil. Add the sliced garlic cloves and cook until golden brown, flipping occasionally. Remove from pan onto a plate lined with a napkin and let cool.
In a pint mason jar, combine sesame seeds, poppy seeds, minced onion, salt and fried garlic slices.
Add as many pickles to jar as possible. If they are a little too tall, don’t worry, you’ll be able to squish them all in once the liquid is added.
Add dill and white vinegar.
Put lid on mason jar and shake to combine everything. Don’t be worried if the liquid looks low, the vinegar and salt will pull out water from the cucumbers.
Let sit at least 6 hours, but these are best if left overnight.
Store in the refrigerator.