Quick Pickles
Crisp and delicious pickles every time. Quick pickling is the easiest way to preserve cucumbers.
Ingredients
- ¾ Cup white vinegar
- 1 Cup water
- 6 cucumbers 3"- 4" long
- ¼ Teaspoon salt
- 2 Cloves garlic sliced or whole
- 4 Sprigs fresh dill
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Clean two pint jars or one quart jar.
- 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 ⅛" to ¼" 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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