Refrigerator quick pickles are a fast, easy and healthier way to make pickles at home in less than 24 hours.
Pickles! You either love em’ or you hate em’. I am personally team pickle all the way! There is something SO refreshing about sitting down with a turkey sandwich and crunching into a crispy, tangy and slightly sweet pickle!
Pickling for me always looked intimidating and seemed like something hipsters in Silverlake were making in on a co-op where they raised their own chickens and made kimchi in the backyard in clay pots. Not that that doesn’t sound amazing, but as your average toddler mom, I don’t have the time or energy to wait on fermented pickles. I never thought I could make pickles untilI discovered the quick pickle!
Guys…This is So easy and the brine just keeps on brining! You can make a big batch of these and use the brine a second or 3rd time. All you have to do is add more Persian cucumbers! You can also use this brine for carrots and onion if your heart tells you its right. If you love pickles, you will love these crunchy little delights!
Refrigerator Quick Pickles
Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen
Yield: 2 quart size jars
Prep time: 10 minutes
INGREDIENTS
4 garlic cloves, diced
2 teaspoons whole peppercorns
1 teaspoon coriander seeds
1 teaspoon whole mustard seeds
1 pound of persian cucumbers, cut into spears
8 sprigs fresh dill
1 ½ cups white vinegar
3 cups water
1 ½ tablespoons granulated cane sugar
1 Tablespoon kosher or himalayan sea salt
4 clean mason jars with lids
METHOD
Divide the garlic, peppercorns and coriander seeds evenly into the bottom of each mason jar. Evenly distribute the cucumber spears and dill into each jar.
In a liquid measuring cup, whisk together the vinegar, water, sugar and salt until sugar and salt are dissolved. Pour the liquid over the cucumbers and secure lid to each jar. Allow pickles to brine in the liquid for at least 12 hours and up to 2 weeks.