Ever eat a whole jar of pickles in one night? Yeah, me too. I’ve recently developed a nasty and expensive pickle habit that wont quit, so I needed to figure out how to make my own pickles and fast. Grandiose ideas of pickling dozens of jars of cucumbers danced in my naive head. But yeah, who has time for that? Not I Pickle Gods, not I.
So I spent the afternoon learning how to quick pickle cucumbers with just a few ingredients for super cheap. The results: amazing homemade pickles that took essentially no time at all! To make these quick pickles you don’t need any type of special pickle making equipment, just a sauce pan, a good knife, and a bowl or jar.
The great thing about quick pickling is that you can experiment with different flavours. For this particular recipe I made simple sweet pickles, but you could add garlic, dills, bay leafs, cinnamon sticks, really anything that would add a bit of flavour and spice.
- 1 cup of sugar
- 1/2 cup of distilled white vinegar
- 2 medium cucumbers sliced very thin
- 1 TBSP kosher salt
- Any other spices you might want to add: garlic, cloves, cinnamon sticks, bay leafs etc.
- In a medium saucepan, combine sugar with 1 1/2 cups of water and bring to a simmer
- Stir to dissolve the sugar
- Remove pan from head and stir in the vinegar -- this is the brine
- Transfer the brine to a bowl and let cool at room temperature
- Toss the sliced cucumbers with salt in a colander and leave it for 15 minutes
- Lightly squeeze the cucumbers to release any excess liquid
- Add cucumbers to the brine (along with any other spices you want to add, but none are needed)
- Cover and refrigerate for at least 2 hours
- Pickles can be refrigerated for 1 week