quick pickle recipe
The Best quick pickle recipe
This recipe is a lifesaver for busy weeknights or last-minute gatherings. You can make a big batch and it keeps for weeks, so it’s always there when you need a quick side or a topping for burgers, tacos, or salads. Plus, it’s packed with vinegar and veggies, which means it’s low-calorie but full of flavor. The best part? You can customize it with whatever vegetables you have on hand—cucumbers, carrots, radishes, even green beans. It’s versatile, healthy, and honestly, one of those recipes I make at least once a week because it’s just that good.
Quick Refrigerator Pickles
Crisp, tangy, and ready in under an hour, these quick refrigerator pickles are perfect for sandwiches, salads, or snacking. No canning required—just slice, soak, and enjoy!
🥘Ingredients
- 1 lb (450g) cucumbers (Kirby or Persian), thinly sliced into rounds or spears
- 1 small red onion, thinly sliced
- 1 tsp kosher salt
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 tbsp granulated sugar
- 1 tbsp pickling salt or kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp dill seeds or 2 fresh dill sprigs
- 2 garlic cloves, smashed (optional)
- ½ tsp red pepper flakes (optional, for heat)
👨🍳Directions
-
1
Prepare the vegetables: In a mixing bowl, combine sliced cucumbers and red onion. Sprinkle with 1 tsp kosher salt, toss gently, and let sit for 10 minutes to draw out excess moisture. Drain and pat dry with a clean towel. -
2
Make the brine: In a medium saucepan, combine vinegar, water, sugar, pickling salt, peppercorns, mustard seeds, dill seeds, garlic (if using), and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool for 5 minutes. -
3
Pack the jars: Divide the cucumber and onion mixture evenly between clean glass jars. Pour the warm brine over the vegetables, ensuring they are fully submerged. Tap the jars gently to remove air bubbles. -
4
Chill: Let the pickles cool to room temperature, then seal the jars with lids. Refrigerate for at least 1 hour before serving. For best flavor, wait 24 hours before eating. Pickles will keep in the fridge for up to 3 weeks.
🔧Equipment
- Mixing bowl
- Medium saucepan
- Whisk
- Clean glass jars or airtight containers (16 oz capacity)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick Refrigerator Pickles Works
❓ Frequently Asked Questions About Quick Refrigerator Pickles
1. How long do quick pickles last in the fridge?
Quick pickles typically last 1–2 weeks in the refrigerator when stored in an airtight container. The high acidity from the vinegar helps preserve them, but their texture and flavor are best within the first week. Always check for signs of spoilage (off smells, mold, or sliminess) before consuming.
2. Can I use any type of vinegar for quick pickles?
Yes! While white vinegar and apple cider vinegar are the most common choices, you can experiment with others like rice vinegar (milder), red wine vinegar (bold flavor), or champagne vinegar (delicate). Avoid balsamic vinegar, as its sweetness and thickness can alter the pickling process. Just ensure the vinegar has at least 5% acidity for safe preservation.
3. Do I need to sterilize the jars for quick pickles?
No, sterilization isn’t necessary for quick pickles since they’re not canned for long-term storage. However, clean jars and lids thoroughly with hot, soapy water and rinse well to prevent contamination. If you’re making a large batch or want extra safety, you can boil the jars for 10 minutes, but it’s not required for fridge pickles.
4. Why are my quick pickles soggy instead of crisp?
Sogginess usually happens due to over-pickling, cutting vegetables too thin, or not using enough salt. To keep them crisp:
– Soak vegetables in ice water for 30 minutes before pickling.
– Add a grape leaf, tannin-rich tea bag, or ½ tsp alum to the brine for extra crunch.
– Slice vegetables thicker (e.g., ¼-inch spears instead of thin rounds).
– Use the right salt (pickling or kosher salt—avoid iodized table salt).
5. Can I reuse the pickle brine for another batch?
You can reuse brine once or twice for the same type of vegetable (e.g., cucumbers to cucumbers), but avoid mixing different veggies (like carrots in cucumber brine). After use, boil the brine for 5–10 minutes to kill bacteria, then cool before pouring over fresh vegetables. Discard the brine if it smells off, looks cloudy, or has been sitting for over a week.