Grab some cucumbers and let’s get them pickled!

I have always loved pickles, dill pickles are my favorite. I like them spicy and will give you options to make them as spicy as you would like.

Pickles are forgiving, add the flavors you prefer, omit the flavors you don’t like.

I use garlic, salt, black peppercorns, mustard seeds, and fresh dill (I have made them with dry dill, but it’s not my favorite, but ok in a pinch).

Add 1/4-1/2 teaspoon crushed red pepper flakes for some spice or slice up a jalapeno for great flavor. Add some sliced onion or red bell peppers for a great flavor option.

What type of cucumbers can be used to make pickles?

Any variety can be used. Fresh is best, which will result in firm crunchy pickles. Kirby, mini English, and cocktail cucumbers are all great varieties. Use what you have or can purchase and enjoy.

Slice them thin or thick, slices or spears, the thinner you slice them, the softer they may become.

What to do if cucumbers aren’t really fresh?

If your cucumbers are a bit older or slightly soft, slice and soak them in ice water for 15-30 minutes.

For a bread and butter style pickle you can add one to two tablespoons sugar along with a teaspoon turmeric and a teaspoon celery seed, and choose to leave in or omit the dill.

These quick pickles can be eaten in as little as 4 hours, but I like them after they are refrigerated overnight.

1 hour quick pickled vegetables www.createdbydiane.com

If you love pickles you might like Pickled Vegetables

Print Recipe

Quick Pickles

It's fun and easy to turn cucumbers into pickles in a matter of minutes. Grab some cucumbers and let's make some yummy pickles.

Prep Time5

Cook Time2

Total Time7

Course: Appetizer

Cuisine: American

Keyword: snack, vegetables

Servings: servings

Author: Diane Schmidt – createdbydiane.com

Ingredients

1 lb cucumbers english, kirby, mini English
1- 1 1/2 cups boiling water
1 cup white vinegar can use 1/2 apple cider vinegar and 1/2 cup white vinegar
1 tablespoons whole black peppercorns
1 tablespoon fresh chopped dill use 1 teaspoon if using dry dill
1/2-1 teaspoons coarse Kosher salt
1 -2 teaspoons mustard seeds
1 clove fresh garlic peeled and sliced in half

Instructions

Wash and slice cucumbers (to desired shape, slices or spears)
bring 1- 1 1/2 cups water to a boil
In a 1 quart glass canning jar (which holds 4 cups) place cucumbers, add boiling water.
Next, add 1 cup vinegar.
Add peppercorns, dill, salt, mustard seeds, and garlic to the jar and tighten with a canning jar lid.
Shake the jar over the sink to dissolve the salt completely.
Place in the fridge for 4 hours to overnight, and enjoy.
Will keep in fridge for up to 1 month.

Notes

Can add 1/2 teaspoon crushed red peppers for spice or slice a jalapeno if you prefer.

For a sweeter bread and butter style pickles, add a tablespoon or two of sugar, 1 teaspoon turmeric, and 1 teaspoon of celery seed. Leave in or omit the dill.