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Quick Pickles
Fermented & Pickled
Ingredients:
- 2 cups fresh cucumbers
- 240 ml (1 cup) leftover pickle juice (from store-bought or homemade pickles)
- optional additions: fresh dill sprigs, garlic cloves, peppercorns, red pepper flakes
Equipments:
- Clean glass jar (quart-size)
- Knife and cutting board
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Prep
Instructions:
- Prep the Vegetables
Wash and slice 2 cups fresh cucumbers into rounds, sticks, or bite-sized pieces. - Pack the Jar
Place the cucumbers and any optional seasonings — fresh dill, garlic cloves, peppercorns, or red pepper flakes — into a clean glass jar. - Add Pickle Juice
Pour 240 ml (1 cup) leftover pickle juice over the vegetables until fully submerged. - Marinate
Seal the jar and refrigerate. Let sit for at least 1 hour. The longer they marinate, the more flavorful they become. - Store
Keep refrigerated and consume within 1–2 weeks.
Common Mistakes, Notes, Storage, Swaps & Tips
Notes: The pickle juice can be used 2–3 times before it loses its punch — each batch will be slightly milder. Thin-sliced cucumbers pickle faster than thick; aim for 3–4 mm slices for a 1-hour pickle.
Storage: Keep refrigerated for up to 1–2 weeks. Use a clean utensil each time to prevent contamination.
Swaps: Use carrots, radishes, green beans, cauliflower, or red onion instead of cucumbers — all work great.
Tips: For extra flavor, add a smashed garlic clove and a few fresh dill sprigs to the jar.
Why these Ingredients
Quick Pickles
4 Servings
Prep 5 min
Pickle 1 hr
Total 5 min active
Ingredients:
- 2 cups fresh cucumbers
- 240 ml (1 cup) leftover pickle juice (from store-bought or homemade pickles)
- optional additions: fresh dill sprigs, garlic cloves, peppercorns, red pepper flakes
Equipments:
- Clean glass jar (quart-size)
- Knife and cutting board
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Prep the Vegetables
Wash and slice 2 cups fresh cucumbers into rounds, sticks, or bite-sized pieces. - Pack the Jar
Place the cucumbers and any optional seasonings — fresh dill, garlic cloves, peppercorns, or red pepper flakes — into a clean glass jar. - Add Pickle Juice
Pour 240 ml (1 cup) leftover pickle juice over the vegetables until fully submerged. - Marinate
Seal the jar and refrigerate. Let sit for at least 1 hour. The longer they marinate, the more flavorful they become. - Store
Keep refrigerated and consume within 1–2 weeks.
