Quick Pickle Recipe

Feeling adventurous and craving something crunchy and tangy? Dive with me into the world of homemade pickles that are so quick to whip up, they’ll be ready to enjoy by the time your favorite show hits the next episode! 🍃🥒

The fast pickles’ simplicity and flavor shine through. They need water (just enough to cover the vegetables), white vinegar, and a tiny bit of sugar to count as a pickle.

The crunch comes from the fresh veggies as well as from the brine, which is packed with whole spices (that is, spices added with no intention of using them in the final dish), including lots of garlic and black pepper. Optional red pepper flakes step up the flavor even more.

Quick Pickle Recipe Ingredients

• White Vinegar: Provides tangy sourness; acts as a preservative.
• Sugar: Adds a touch of sweetness; balances vinegar’s sharpness.
• Sea Salt: Enhances flavor; crucial for the pickling process.
• Garlic: Infuses aromatic pungency; boosts immune health.
• Black Peppercorns: Introduces subtle heat; offers antioxidants.
• Mustard Seeds: Adds earthy flavor; contains healthy fats.
• Cucumbers: Low-calorie; hydrating and rich in vitamins.
• Fresh Dill: Delivers herbal freshness; rich in antioxidants.

Quick Pickle Recipe Ingredient Quantities

• 1 cup water
• 1 cup white vinegar
• 1 tablespoon sugar
• 1 tablespoon sea salt
• 2 cloves garlic, peeled and smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• ½ teaspoon red pepper flakes (optional)
• 4 to 5 small cucumbers, sliced into rounds or spears
• Fresh dill sprigs

How to Make this Quick Pickle Recipe

1. In a small saucepan, combine the water, white vinegar, sugar, and sea salt. Heat the mixture over medium-high heat, stirring until the sugar and salt dissolve completely. Remove from heat and allow to cool slightly.

2. Slice the cucumbers into rounds or spears. It is up to you how to prepare them.

3. In a clean, sterilized jar, put the smashed garlic cloves, black peppercorns, mustard seeds, and, if you like things a little spicy, red pepper flakes.

4. Pack the jar tightly with the sliced cucumbers, leaving just enough space for the pickling liquid to circulate.

5. Place fresh dill sprigs between the cucumber slices to give them a flavorful kick.

6. Pour the pickling brine that has been cooled over the cucumbers in the jar, making sure that all of the cucumbers are under the surface of the brine.

7. Gently tap the jar on the counter to let any trapped air bubbles escape. If any part of the brine isn’t covering the cucumbers completely, top it off with more brine. Then, screw on the lid.

8. Screw on a lid that fits tightly and let the jar sit at room temperature for 1 hour.

9. Put the jar in the refrigerator after an hour. For the best flavor, let the cucumbers sit in the pickling brine for at least a day.

10. Savor your speedy pickles! They will last in your fridge for about a fortnight.
1. Crunchy
2. Tangy
3. Quick enough to make while your soup is simmering
4. Delicious on their own or with other things! These will not be shelf-stable in a sealed jar but will keep well in the fridge.

Quick Pickle Recipe Equipment Needed

1. Small saucepan
2. Measuring cups
3. Measuring spoons
4. Stirring spoon
5. Knife
6. Cutting board
7. Clean, sterilized jar with lid
8. Tongs or spoon (for packing cucumbers)
9. Counter or flat surface (for tapping jar)

FAQ

• Q: How long do the quick pickles need to sit before they’re ready to eat?These fast pickles are prime candidates for being quick. They can be made just before a barbecue and served immediately with sausages or hamburgers. But they are also good the next day and even the day after that.
• Q: Can I use apple cider vinegar instead of white vinegar?A: Yes, white vinegar can be replaced with apple cider vinegar, but keep in mind that the end result will be a flavor that is slightly sweeter and more aromatic.
• Q: How long will these quick pickles last?A: Kept in an airtight container, these quick pickles can last up to a month if you store them in the refrigerator.
• Q: Can I add other vegetables to this pickle recipe?A: Of course! You can include vegetables such as radishes, carrots, or green beans. Just be certain to slice them to a uniform thickness for consistent pickling results.
• Q: Will the pickles be very spicy with red pepper flakes?The red pepper flakes contribute gentle heat. If you prefer a milder mix, just leave them out or cut back on the amount you use.
• Q: Do I need to sterilize my jars for quick pickling?Quick pickling doesn’t require sterilized jars, but they should be clean and dry to ensure freshness and safety.

  A: For individuals who want to quick pickle and are concerned about food safety, there’s not much more you need to do. Clean the jars, make your pickles, put them in the fridge, and eat them within a month.

Quick Pickle Recipe Substitutions and Variations

1 cup apple cider vinegar instead of white vinegar
1 tablespoon honey or maple syrup in place of sugar
1 tablespoon of kosher salt in place of sea salt.
1 teaspoon coriander seeds in place of mustard seeds
1 teaspoon red pepper flakes, crushed, for a spicier version instead of ½ teaspoon.

Pro Tips

1. To ensure maximum flavor absorption, slice the cucumbers evenly and thinly. This allows the brine to penetrate the cucumbers more thoroughly, resulting in more flavorful pickles.

2. Before adding the cucumbers, consider immersing them in an ice water bath for about 30 minutes. This step will help maintain their crispness once pickled.

3. If you prefer a more complex flavor profile, try adding a couple of bay leaves or a slice of onion to the jar with the other seasonings.

4. Use a wooden spoon handle or a small spatula to press down on the cucumbers, ensuring they are tightly packed and that there are no air pockets between them.

5. For an extra burst of flavor, consider adding a few slices of fresh jalapeño or a sprig of fresh tarragon to the jar along with the dill.