Quick Cucumber Pickles

quick cucumber pickles

It used to be that I couldn’t walk away from a grocery store without a few jars of pickles. Our family goes crazy over anything pickled. We’ve attempted other sorts of pickled vegetables (and fruit), but never cucumbers. I don’t know why. I guess I never saw a reason to when our fridge was always full of them already.

This summer began my love affair with cucumbers. They’ve never been my favorite veggies.  I didn’t mind them, but I’ve never liked them that much.  Well, other than dill pickles or in tzatziki. Lately I can’t get enough of them. Which is good because garden pickles are arriving at my local farm stands and in my CSA shares. So I’m ready with an arsenal of recipes to use.

We enjoyed our Cedar Planked Salmon with few Quick Cucumber Pickles on the side.  I couldn’t believe I was out of pickles! We are seriously never out. But I was. My husband called from a farm stand and asked if there was anything I wanted. He mentioned they had some cucumbers and raspberries, corn, and squash. All things we love. I put in my order and finished the preparations for the salmon.

When he got home, I threw the pickles together and snapped a few pictures before we started devouring them. They were gone in seconds and I was slicing up the next cucumber and putting it into the brine in the jar.

These pickles pack a punch. They are extra sour. If you prefer sweeter pickles, add some sugar. Probably even 1 Tbsp. would be fine. I prefer mine without sugar, so I only put in the tiniest bit to cut the acidity a little.

Quick Cucumber Pickles
Author: 
Recipe type: Appetizer, Condiment
Cuisine: American
Prep time: 
Total time: 
Serves: 1 pint
 
A quick and easy recipe for homemade refrigerator pickles.
Ingredients
  • 1 medium cucumber, cut into thick slices
  • 1 cup white vinegar
  • 1 tsp. sugar
  • ¾ tsp. sea salt
  • 1 small sprig fresh dill plus flowers, if possible
  • ¼ tsp. dried dill seeds
  • 1 garlic clove, sliced or smashed
  • ½ tsp. peppercorns
Instructions
  1. Place cucumber slices, sprig of dill and flowers, dill seeds, garlic and peppercorns in a clean pint jar. Bring the vinegar, sugar and salt to a boil--just long enough to dissolve the salt and sugar. Pour over the cucumbers. Put lid on the jar. Let sit for at least 30 minutes before using or eating, preferably one day. Place in refrigerator and use within 3-5 days. When pickle slices are gone, replace with fresh slices.
Notes
Adapted from Martha Stewart.

adapted from Martha Stewart Living Cookbook
to make 1 pint

Ingredients:

1 medium cucumber, cut into thick slices
1 cup white vinegar
1 tsp. sugar
3/4 tsp. sea salt
1 small sprig fresh dill plus flowers, if possible
1/4 tsp. dried dill seeds
1 garlic clove, sliced or smashed
1/2 tsp. peppercorns

Instructions:

Place cucumber slices, sprig of dill and flowers, dill seeds, garlic and peppercorns in a clean pint jar.  Bring the vinegar, sugar and salt to a boil–just long enough to dissolve the salt and sugar.  Pour over the cucumbers.  Put lid on the jar.  Let sit for at least 30 minutes before using or eating, preferably one day.  Place in refrigerator and use within 3-5 days.  When pickle slices are gone, replace with fresh slices.

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