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How to Make 2 Quick Pickle Recipes

Use our two easy-to-follow recipes that are perfect for making pickles in a pinch.


Also known as refrigerator pickles, quick pickles are a wonderful way to achieve the flavor of traditional pickles, just without the wait. They are versatile and lend themselves to experimentation. Try a range of spices, herbs or flavored vinegars.

Tip: Once made, quick pickles should be stored in the refrigerator and used within one month.

Quick Pickles Recipe
Makes: 1 quart
Prep time: 15 minutes
Cook time: 5 minutes
Cost: $
Difficulty: Easy

Supplies
Wide mouth quart jars
Lids and sealing rings
Large stockpot
Saucepan
Tongs

Before You Begin: Sterilize the Jars

Instructions

  1. Place jars and lids in a large stockpot
  2. Fill with enough water to cover jars and set over high heat.
  3. As soon as water comes to a full boil, turn off the heat
  4. Use tongs to carefully pour hot water out of the jars and to lift jars, lids and rings out of water

Quick Dill Pickles

Ingredients
2 large or 4 small cucumbers, ends trimmed, cut lengthwise into 1/2-inch wide spears
1/2 a yellow onion, cut into 1/2-inch segments
4 garlic cloves, smashed and peeled
1 1/2 cups distilled white vinegar
2 teaspoons dill seed
1 teaspoon black peppercorns
1 teaspoon sea salt
1/2 teaspoon red pepper flakes

Instructions

  1. Wash and sterilize 1 quart jar, along with lid and sealing ring
  2. Pack the sliced cucumbers into the prepared jar, along with onion slices and garlic cloves
  3. In a large saucepan, combine the vinegar, salt, spices, and herbs and cook over medium heat for 4-5 minutes.
  4. Stir occasionally, until salt dissolves.
  5. When vinegar nears a boil, remove from heat
  6. Pour the hot vinegar mixture onto the cucumbers, being sure to include spices.
  7. Allow liquid to cool to room temperature and enjoy or seal the jar and refrigerate overnight
  8. To store, refrigerate for up to a month

Quick Bread and Butter Pickles

Ingredients
2 large or 4 small cucumbers, sliced into 1/4-inch thick rounds
1 1/2 cups distilled white vinegar
3/4 cup sugar
1 teaspoon sea salt
1/4 teaspoon celery seed
1 cinnamon stick
10 allspice berries
10 whole cloves
10 black peppercorns

Instructions

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  1. Wash and sterilize 1 quart jar, along with lid and sealing ring
  2. Pack the sliced cucumbers into the prepared jar
  3. In a large saucepan, combine the vinegar, sugar, salt, and spices, and cook over medium heat for 4-5 minutes
  4. Stir occasionally, until sugar dissolves
  5. When vinegar nears a boil, remove from heat
  6. Pour the hot vinegar mixture onto the cucumbers, being sure to include spices and cinnamon stick
  7. Allow liquid to cool to room temperature and enjoy or seal the jar and refrigerate overnight
  8. To store, refrigerate for up to a month

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