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Quick Pickles To Keep In The Refrigerator!
Quick pickles. QUICKLES! The marinated cucumber recipe that you’ll make time and time again.
Growing up my dad would always keep a batch of his refrigerator pickles in a giant vat in the refrigerator that was kept in the garage. They were the perfect salty addition to any barbecue meal, and were particularly delicious when snacked on between dips in the pool.
This quick pickle recipe is my go-to that I use for cucumbers, yes, but also for any other vegetable, too (think red onions)! Read on to learn how to make them for yourself.
How To Make Quick Pickles
Ingredients:
- Mini Cucumbers (these are the crunchiest!)
- Onion
- Garlic
- White Vinegar
- Sugar
- Mustard Seeds
- Dried Dill
- Fresh Dill
- Peppercorns
- Salt
Method:
- Clean and slice your cucumbers to your desired width. If you want to enjoy the pickles right away, aim to slice them fairly thin. I prefer mine to be a little thicker (and crunchier), so I slice mine thicker.
- Fill two mason jars with the chopped cucumbers.
- Slice 1 onion and divide between the two jars.
- Using a mortar and pestle, gently grind the mustard seeds and peppercornstogether. No need to turn them to dust: just gently crush a majority of them! Divide between the two jars, in addition to adding the dried dill, fresh dill, and garlic as well.
- Add vinegar, water, sugar, and salt to a saucepan set over medium heat. Heat the mixture until sugar and salt is dissolved.
- Using a funnel, divide the mixture between the two jars, filling to the top.
- Place lids on each jar, and shake to combine.
- Store in the refrigerator for at least 1 hour, but up to 2 weeks.
Ways To Make Quick Pickles Your Own
There are so many different versions of pickles out there. You may like yours sweet, or sour, or spicy. When it comes to these quick pickles, you can adjust the ingredients to your taste and make them your own! Add different spices based on your flavor preference.
I also love adding other vegetables to the mix. The liquid in this recipe is great for pickled red onions. But, you could pickle anything with it! Here are a few options:
- Green Beans
- Carrots
- Asparagus
- Jalapenos
- Zucchini
- Celery
- A variety of all of the above!
How To Enjoy Quick Pickles (As If It Will Be Hard!)
First and foremost, these quick pickles are delicious on their own. Be forewarned: it might to tough to stop snacking!
I also love adding quick pickles to the following recipes:
Tools To Make Quick Pickles
- Glass Jars
- Mortar and Pestle
- Large Saucepan
- Funnel
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Quickles: Quick Refrigerator Pickles
Equipment
- 32 ounce lidded Mason Jar
Ingredients
- 1 lb mini cucumbers, sliced thin
- 1/2 small yellow onion, sliced
- 2 cloves garlic
- 1 Tbsp mustard seeds
- 1 Tbsp peppercorns
- 1 Tbsp dried dill
- 1 Tbsp salt
- Few sprigs of fresh dill
- 1 cup white vinegar
- 3/4 cup sugar
- 1 cup water
Instructions
- Clean and slice your cucumbers to your desired width. If you want to enjoy the pickles right away, aim to slice them fairly thin. I prefer mine to be a little thicker (and crunchier), so I slice mine thicker.
- Fill a 32 ounce mason jar with the chopped cucumbers.
- Slice 1 onion and add to the jar.
- Using a mortar and pestle, gently grind the mustard seeds and peppercorns together. No need to turn them to dust: just gently crush a majority of them! Add to the jar, in addition to adding the dried dill, fresh dill, and garlic as well.
- Add vinegar, water, sugar, and salt to a saucepan set over medium heat. Heat the mixture until sugar and salt is dissolved.
- Using a funnel, pour the mixture into the jar carefully.
- Place lid on the jar, and shake to combine.
- Store in the refrigerator for at least 1 hour, but up to 2 weeks.
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