Follow this step-by-step recipe to make quick pickles
Some things are just better when they're made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.
Quick pickles are so, so, so easy to make, and it’s not just for cucumbers—you can pickle beets, carrots, red onions, beans—you name it. Grab whatever is in season (I grew these cucumbers in my backyard!) and make it last even longer in your fridge. And the best part is you can cater the brine to your liking—spicy or loaded with herbs—it's all up to you.Christine McAvoy
- 1 English cucumber, or two smaller ones
- 1/2 cup water
- 1/2 cup distilled, white wine or rice vinegar
- 1 1/2 tbsp sugar
- 1 1/2 tsp fine sea salt
- 2 to 4 garlic cloves, smashed
- Bay leaves
- Fresh dill
- Mustard seeds
- Red pepper flakes
- Whole coriander seeds
- Slice the cucumbers into desired shape and the right length for your jar.
- Pack the cucumber into jars with room at the top and add in the bay leaves (1 or 2), garlic cloves, peppercorns, any of the optional ingredients (I used them all except the red pepper flakes).
- In a bowl or a measuring cup, stir together the water, vinegar, sugar and salt until the salt has mostly dissolved.
- Pour over the cucumbers until they’re fully submerged.
- Refrigerate overnight for the best results.
- They will keep in the fridge for about a month—that is, if they last that long and you don’t eat them all in one go.