Quick Pickles, or Refrigerator Pickles, is the easiest way to preserve cucumbers. What I like the most about making quick pickles is how quick and easy they are to make. Especially in the beginning of the season when the cucumbers are just beginning to come in. There are usually not enough to warrant bringing out the pressure canner, so I opt for preserving my cucumbers with this quick pickling method.
I love experimenting with different flavor combinations when making quick pickles. It is so easy to make several different combinations when making a batch. Our favorite combination is a simple one, garlic dill. There is just something about that classic combination that just can’t be beat.
Another favorite of mine is a spicy garlic dill combination. You can create so many flavors combinations. Other vegetables and even fruit can also be added to the jars.
When making quick pickles be sure to use pickling varieties like National Pickling or Gherkins for crisp pickles. Other varieties can be used, but the pickling varieties are best suited for pickling.
How to Make Quick Pickles
In a large non-reactive sauce pan over high heat combine the vinegar, water and salt. Heat until the salt dissolves. Set aside to cool.
While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about 1/8″ to 1/4″ thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.
Slice the garlic into thin pieces or leave it whole and divide it among the jars along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy!
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Quick Pickles
Crisp and delicious pickles every time. Quick pickling is the easiest way to preserve cucumbers.
Ingredients
Instructions
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Clean two pint jars or one quart jar.
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In a large non-reactive sauce pan over high heat combine the vinegar, water and salt. Heat until the salt dissolves. Set aside to cool.
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While the brine is cooling prepare the cucumbers and jars. Be sure to start with clean jars. You do not need to use new lids; this method will not seal the lids like canning does. Cut the cucumbers into slices, I like to slice mine about 1/8" to 1/4" thick. You can also leave them whole or cut them into spears. Keep in mind that the bigger the cut the longer it will take to pickle. Sliced will be ready in just 24 hours.
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Slice the garlic into thin pieces or leave it whole and divide it among the jars along with the dill and cucumbers. Pack the cucumbers into the jars tightly. Pour in the cooled brine, place on the lid and band, label and refrigerate. Enjoy!
