This quick pickle recipe is ready in 30 minutes but packs the flavor of the crunchy fresh garden pickles that you love.
I really love homemade pickles made from garden cucumbers. So when cucumbers are in season, 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 homemade quick pickles. 30 minute pickles? That means you can have them just about anytime.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
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. I think it’s best to eat these guys up within 3 days, though I have had readers that have enjoyed them for a couple weeks. 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. (Note: This post was originally sponsored by Pompeian and uses their vinegar, but if you have a different brand of white wine vinegar, it will work also).
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.
Eat!
More Recipes With Pickles
If you just love the taste of pickles of any kind, try out some of these pickle-forward recipes.
- Pickle Juice Bloody Mary – use the brine from the quick pickles after you finish eating them and add it to the classic brunch cocktail
- Instant Pot Pickle Chicken – pickle juice makes for a delicious chicken brine with so much flavor
- Dill Pickle Soup recipe – this recipe uses both the pickles and juice for a delicious 15 minute soup
Enjoy! – Christine xo
Podcast About Making Quick Pickles
Listen to me explain briefly about how to make these pickles, along with some other great tips, by clicking the play button below:
Quick Pickle Recipe
- Prep Time: 5 minutes
- Refrigerate: 30 minutes
- Cook Time: 0 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mix
- Cuisine: American
DESCRIPTION
This quick pickle recipe is ready in 30 minutes but packs the flavor of the crunchy fresh garden pickles that you love.
Ingredients
- 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
Instructions
- 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 April 2023.
I’m not a big fan of the rind on a cucumber so I alway peel them. I’ve making similar pickles for YEARS because I love them so much. I thought it was time to look up different recipes to put a spin on things. (FYI, I’ve always called them quickles 😊) I was taught to make them half and half vinegar and water and then season with salt and pepper. I absolutely love garlic and dill and don’t know why I hadn’t added them before. I made your pickles per the recipe and they really were delicious! I just ended up putting a bit more vinegar so they were to my taste.
Thanks for the idea, I really appreciate people that take the time to type up recipes and share them! (I would do the same but it always seems I have no time!)
Glad you enjoyed the quickles, Chad! Thanks for taking the time to come back and comment. If you have a moment, I’d really appreciate you adding a 5 star rating which helps others find this recipe too.
This is an awesome recipe. First batch was great. Just be careful with the size of the garlic cloves. I love garlic, but it was strong.
Thanks for the feedback. I’m glad you enjoyed!
Wow… Really delicious. Thank you for sharing.
You’re welcome, Mary! Since you loved it, I’d really appreciate you adding a 5 star rating which helps others find this recipe too. Thanks!
I’ve made these pickles probably 20 times now and am finally leaving a comment to say, these are sooooo good! What I do is to buy a bag of those smaller cucumbers to put into salads and then after a few days, whatever is left, I make into pickles.
Cheryl, Yay! That makes me so happy. And what a great idea for getting your fresh produce to last longer!
I made these quick pickles and they turned out awesome.
We didn’t eat them all foe at least 3 weeks and they were still delicious.
Beverly, Wow! I’ve never had mine that long. It’s great to know they keep that long. I’ve only ever had them for a few days. Thank you for the comment!
Really delicious recipe
Thank you, Chris!