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Quick Pickles

Homemade Quick Pickles for a Crunchy, Delicious Snack

Quick pickles provide a refreshing, crunchy snack that enhances meals without the wait.
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Prep Time 15 minutes
Cook Time 3 minutes
Cooling Time 1 hour
Total Time 1 hour 18 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 9
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 cups Kirby cucumbers Small firm cucumbers for the best crunch.
  • 1 bunch Fresh dill Can swap with basil for a unique flavor.
  • 2 cloves Garlic Fresh or minced.
For the Brine
  • 1 cup Water Filtered or tap water.
  • 1 cup Apple cider vinegar White or rice vinegar can be substituted.
  • 1 tablespoon Kosher salt Avoid table salt for clarity.

Equipment

  • medium saucepan
  • mason jars

Method
 

Step-by-Step Instructions for Easy Overnight Refrigerator Dill Pickles
  1. Wash the cucumbers thoroughly and slice them into thin rounds or spears. Place them in two clean 16-ounce mason jars with sprigs of fresh dill.
  2. In a medium saucepan, combine water, apple cider vinegar, and kosher salt. Add minced garlic and heat until the salt dissolves.
  3. Pour the hot brine over the cucumbers and dill, ensuring they are completely submerged. Add water if needed.
  4. Let the jars sit at room temperature for about an hour. Then secure the lids and refrigerate for at least 24 hours before enjoying.

Nutrition

Serving: 1servingCalories: 9kcalCarbohydrates: 2gSodium: 280mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 1mgCalcium: 30mg

Notes

These pickles can be stored refrigerated in an airtight jar for up to 3 weeks. They are meant to be eaten cold straight from the fridge.

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