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 are sliced cucumbers that are put in brine for just a short time, as little as 30 minutes. 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.
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 white wine vinegar.
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.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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