Quickles: Quick Refrigerator Pickles
A quick pickle recipe that is absolutely addictive! Garlic, dill, mustard seeds, and peppercorns combine with vinegar, water, and cucumbers in this easy recipe.
Servings: 32 ounce jar
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.