Quick Pickles
The Best Quick Pickles are packed with fresh dill, garlic, and bold tangy flavor. This easy refrigerator pickle recipe is perfect for burgers, sandwiches, salads, charcuterie boards, and snacks.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: Approximately 20 minutes (plus overnight chilling)
- Yield: 10 servings
- Category: Condiments
- Method: Refrigerator Pickling
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup water
1 cup apple cider vinegar
1 tablespoon kosher salt
4–5 sprigs fresh dill
2 cloves garlic, minced
2 cups sliced cucumbers or carrots
Instructions
Divide the sliced cucumbers or carrots between clean glass jars. Add the fresh dill sprigs to each jar.
In a medium saucepan over medium heat, combine the water, apple cider vinegar, kosher salt, and minced garlic.
Bring the mixture to a gentle simmer, stirring occasionally until the salt has completely dissolved.
Carefully pour the hot brine over the vegetables, ensuring they are fully submerged. If necessary, top off with a little cool water to completely cover the vegetables.
Allow the jars to cool to room temperature, about 1 hour.
Seal the jars with lids and refrigerate overnight before serving for the best flavor.
Notes
These are refrigerator pickles and are not shelf-stable for pantry storage.
For the best flavor, allow the pickles to chill for 24 hours before serving.
Add black peppercorns, mustard seeds, coriander seeds, or red pepper flakes for extra flavor.
White vinegar can be substituted for apple cider vinegar for a more traditional pickle taste.
This brine also works well with red onions, radishes, jalapeños, green beans, or cauliflower.
Keep the vegetables completely submerged in the brine for even pickling.
Store in the refrigerator for up to 3 weeks.
Find it online: http://elladishes.com/quick-pickles/
