Quick Pickle Recipe

I really love homemade pickles made from garden cucumbers. So when cucumbers are in season, like they are right now, I crave them like crazy. However, I’ve never really gotten into canning. When I want the taste of a fresh dill pickle, I therefore make quick pickles.

Quick pickles, also called refrigerator pickles, are sliced cucumbers that are put in brine for just a short time, as little as 30 minutes. While they don’t have as strong and developed a flavor as fermented pickles, they have the bonus of not needing to know about canning processes.

You can quick pickle any fresh vegetable! Other popular choices are green beans, sliced red onion, and halved cherry tomatoes. Check out my recipe for Pickled Beets too!

This particular recipe tastes great in that short time but is even better if you can leave them in the fridge for a full 24 hours. They’re very crunchy when done and taste like a cross between a traditional dill pickle and a cucumber. Lots of fresh flavor here!

The biggest difference between quick pickles and regular pickles is that they don’t keep as long. Eat these guys up within 3 days. But trust me, this won’t be a problem. When I put a jar of fresh quick pickles on the table, they disappear instantly. They’re so great to just munch on or, oh my god, please put them in your favorite sandwich. I’ve got a Cuban Sandwich recipe that uses these tasty guys to inspire you.

How To Quick Pickle Any Vegetable

Prep: 1200sec

Total: 1500sec

Serving Size: Serves 2

Nutrition Facts: Saturated Fat 0.2 g, unSaturated Fat 0.0 g, Carbohydrate 31.9 g, Sugar 22.0 g, servingSize Serves 2, Protein 2.2 g, Fat 0.6 g, calories 129 cal, Sodium 1126.0 mg, Fiber 2.6 g, Cholesterol 0 mg

Ingredients:

• 1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
• 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
• 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
• 1 teaspoon dried herbs or ground spices (optional)
• 2 cloves garlic, smashed or sliced (optional)
• 1 cup vinegar, such as white, apple cider, or rice
• 1 cup water
• 1 tablespoon kosher salt, or 2 teaspoons pickling salt
• 1 tablespoon granulated sugar (optional)

Instruction:

1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
7. Seal the jars. Place the lids on the jars and screw on the rings until tight.
8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Quick Pickles

Prep: 0 10min0

Total: 0 15min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 63, Fat 1g, Saturated Fat 0g, Carbohydrate 14g, Fiber 2g, Sugar 7g, Protein 2g, Cholesterol 0mg, Sodium 589mg

Ingredients:

• 1/2 cup white vinegar, eyeball it
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices on an angle

Instruction:

1. Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Quick & Easy Refrigerator Pickles

Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required.

Yield: About 24 spears, or two 1-quart jars

Nutrition Facts: servingSize , calories , Fat , Carbohydrate , Protein , Saturated Fat , unSaturated Fat , Sugar , Fiber , Sodium , Cholesterol

Ingredients:

• 1¼ cups distilled white vinegar (5% acidity)
• 3 tablespoons kosher salt
• 2 tablespoons sugar
• 2 cups cold water
• 1¾ to 2 pounds Kirby cucumbers (about 6), cut into halves or spears
• 2 tablespoons coriander seeds
• 6 large garlic cloves, peeled and halved
• 1 teaspoon mustard seeds
• ¼ teaspoon red pepper flakes
• 16 dill sprigs

Instruction:

1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

Quick Pickle Recipe

This quick pickle recipe is ready in 30 minutes but packs the flavor of the crunchy fresh garden pickles that you love.

Prep: 35min

Total: 35min

Yield: 6

Serving Size: 1/2 a cucumber

Nutrition Facts: servingSize 1/2 a cucumber, calories 8 calories, Sugar 0.6 g, Sodium 389.5 mg, Fat 0.1 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 1.9 g, Fiber 0.3 g, Protein 0.4 g, Cholesterol 0 mg

Ingredients:

• 3 small cucumbers
• 2 cloves garlic, minced
• 1 Tbsp. chopped fresh dill (or 1 tsp. dried)
• 1 tsp. salt
• ⅛ tsp. black pepper
• ¾ cup water
• ¼ cup white wine vinegar

Instruction:

1. Trim the ends off of the cucumbers. Discard ends.
2. Slice the cucumbers in ⅛ inch slices.
3. Put cucumbers slices in a jar or bowl.
4. Top with garlic, dill, salt, and pepper.
5. Measure water into a measuring cup. Top with vinegar. Stir.
6. Pour vinegar mixture over cucumbers.
7. Stir, or put lid on jar and shake.
8. Refrigerate covered for 30 minutes up to 24 hours. Quick pickles will keep in the fridge for 3 days.

Quick Pickles – Everyday Food with Sarah Carey

FAQ

How do chefs pickle things quickly?

What are the 3 basic ingredients in pickling?

• Vinegar. There are two options when choosing the best vinegar for pickling. …
• Salt. There are multiple choices for which salts to use when pickling food. …
• Water. Water is the last of the three main ingredients you must have to pickle foods properly. …
• Optional Ingredients.

What are quick process pickles?

What is the difference between quick pickle and pickling?