Quick Pickles

IMG_2555 These quick pickles are a good balance of acid and sweetness, and maintain a good crunch for a year or so.  To make them, just cut up some middle-aged or younger pickling cucumbers and stuff them in jars with the herbs and any other additions (dill, carrots, peppers, etc).  Cover with the brine and then [optionally] process in a hot-water bath for 5 minutes if you want to store them at room temperature.

Original source:  ???


  • 4 cups distilled white vinegar
  • 4 cups water
  • 3 Tablespoons kosher salt (other salt will work, but volume will be different and brine will be cloudy from the anti-caking compounds)
  • 2 T sugar
  • Garlic (1 clove per pint jar)

Warm up the brine on the stove with the lid on.  Place the following in each jar:

  • 1-2 grape leaves (helps preserve crunchiness of pickles).  So does horseradish, but I don’t usually add it.
  • 3 sprigs or more of dill
  • quartered, halved, or sliced cucumbers
  • [optional] carrots, peppers, etc
  • 1/2 tsp whole mustard seeds
  • 1/2 tsp coriander
  • 1/2 tsp peppercorns
  • 1 garlic clove from brine
  • Fill to top with brine, leaving 1/2″ headspace
  • Boil in hot water bath for 5 minutes to keep them shelf-stable for a while.

Older cucumbers will be less crunch compared with the younger ones!


Pickling links: