Quick Pickle Recipe
This is the easiest and best quick pickle recipe ever! Use the refrigerator method and skip the canning. You'll be glad you did.
Ingredients
- 20 ounces cucumber (2 large - 3 medium) cut into slices or spears
- 6 sprigs fresh dill
- 2 cloves garlic ends trimmed
- 2 bay leaves
- 1⅔ cup water
- ⅔ cup white vinegar
- 2 Tablespoons salt
- 2 Tablespoons whole black peppercorns
- ¼ teaspoon red pepper flakes optional
Instructions
- Add the cucumbers, dill, garlic, peppercorns and bay leaves to glass jars.
- Stir together the salt, water, vinegar, and pepper flakes in a small saucepan. Heat and stir over medium heat just until the salt dissolves. Set aside to cool.
- Pour cooled brine over cucumbers making sure to completely cover. Seal tightly and refrigerate for 1 day before serving.
Notes
- Any type cucumber can be used.
- Any type salt can be used as long as it does not contain iodine.
- This recipe makes approximately enough for two 12 ounce glass jars of pickles. If cucumbers are packed tightly you will probably have leftover brine.
- Pickles will be lightly "pickled" after just a few hours and can be eaten if desired.
- The number of cucumbers needed will vary with the size.
- More garlic can be used if desired.
Nutrition
Calories: 13kcalCarbohydrates: 2gProtein: 0.5gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 1167mgPotassium: 89mgFiber: 1gSugar: 1gVitamin A: 64IUVitamin C: 2mgCalcium: 17mgIron: 0.3mg
Tried this recipe?Let us know how it was!