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How to Make Quick Pickles
How to Make Quick Pickles
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Transform leftover veggies into tasty pickles with this effortless recipe. Quick pickles require no canning and stay fresh in your fridge for months.
Ingredients:
  • 1 pound fresh vegetables like cucumbers, carrots, peppers, zucchini, or onions
  • 1 cup water
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 1 to 3 tablespoons sugar
  • 2 to 3 teaspoons pickling, sea, or kosher salt
  • 2 teaspoons dried whole spices, like black pepper, red pepper flakes, coriander, mustard seeds, and/or celery seed
  • 4 sprigs fresh dill, optional
Instructions:
  • Prepare the vegetables: Start by washing a variety of vegetables. Slice carrots, cucumbers, radishes, zucchini, and squash into rounds or spears. Core and seed bell peppers, then slice them into strips. For smaller peppers, slice them into rounds. Snap the ends off of the green beans. Peel and thinly slice fennel and onions; just peel garlic. Trim cauliflower into small florets and cut grape or cherry tomatoes in half or keep them whole.
  • Fill the jars: Fill 2 clean pint jars snugly with the vegetables, leaving about 1 inch of space at the top.
  • Prepare a flavorful brine by simmering water, vinegars, sugar, salt, spices, and dill (if using) in a saucepan until the sugar and salt dissolve. Bring to a boil, then remove from heat.
  • Infuse the vegetables: Delicately drench the vegetables with the steaming brine, ensuring they are completely submerged with a 1/2-inch of room at the top. Seal the jars with fresh, spotless lids after wiping the rims clean.
  • Cool and store: Allow the jars to cool on the counter for about 1 hour until they reach room temperature. Then, refrigerate. For optimal flavor, enjoy the quick pickles after at least 24 hours, with the best taste coming after a week. Quick pickles can be stored in a sealed jar in the fridge for up to 3 months. Share your feedback by leaving stars below!

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