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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. Pompeian knows that for today’s home cooks, mealtime is not just about fueling up, it’s about experimenting with the latest food trends (like local fresh produce!) to create shareable, Instagram-worthy dishes.
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 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!
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. Tomorrow, I’m going to share a Cuban Sandwich recipe that uses these tasty guys to inspire you.
Here’s how you 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 vinegar. Ohhhh but what vinegar to choose? You want one that tastes great but you don’t want it to have too much flavor of its own that will compete with the dill, garlic and cucumber. I love Pompeian’s White Wine Vinegar here. It has a crisp, clean taste that works perfectly in light things like herb dressings, shellfish, salads, sauces and PICKLES!
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 for 24 hours.
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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
- 1/8 tsp. black pepper
- 3/4 cup water
- 1/4 cup white wine vinegar, such as Pompeian’s White Wine Vinegar
- Trim the ends off of the cucumbers. Discard ends.
- Slice the cucumbers in 1/8 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 to 24 hours. Quick pickles will keep in the fridge for 3 days.
- Serving Size: 1/2 of a cucumber
Disclosure: This post is sponsored by Pompeian. All opinions are honest and my own.