This quick pickle recipe is ready in 30 minutes but packs the flavor of the crunchy fresh garden pickles that you love. This post is sponsored by Pompeian.
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.
What’s A Quick Pickle?
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!
Quick Pickles Vs. Regular Pickles
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 Make Quick Pickles:
Start by slicing 3 small cucumbers (ideally fresh garden cucumbers or new cucumbers from the farmer’s market) into 1/8 inch slices.
Put them into a mason jar or really any bowl or container. Add two cloves of minced garlic. You can put just one if you want but why would you ever choose less garlic? Also go in with some chopped fresh dill.
If you’re pickling a different veggie, you can play around with other fresh herbs or whole spices.
Add a teaspoon of salt.
And 1/8 teaspoon of black pepper.
Measure 3/4 cup of water into a measuring cup and then add 1/4 cup of vinegar. I think white wine vinegar is the best choice here, but regular white vinegar, rice vinegar, or apple cider vinegar are other popular choices.
Pour the water and vinegar mixture into the jar. If your container won’t fit all the liquid, that’s ok.
But poke around and make sure that all of your cucumbers will be submerged.
Put the lid on the jar and give it a good shake. If you’re using a bowl, just give it a good stir. Put the covered container of cucumbers into the fridge for at least 30 minutes or up to 24 hours.
This quick pickle recipe is ready in 30 minutes but packs the flavor of the crunchy fresh garden pickles that you love.
- 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
- Trim the ends off of the cucumbers. Discard ends.
- Slice the cucumbers in ⅛ inch slices.
- Put cucumbers slices in a jar or bowl.
- Top with garlic, dill, salt, and pepper.
- Measure water into a measuring cup. Top with vinegar. Stir.
- Pour vinegar mixture over cucumbers.
- Stir, or put lid on jar and shake.
- Refrigerate covered for 30 minutes up to 24 hours. Quick pickles will keep in the fridge for 3 days.
This post originally appeared in September 2018 and was revised and republished in July 2022.