Quick Pickles
Fermented & Pickled
Ingredients:
- 2 cups fresh cucumbers
- 240 ml (1 cup) leftover pickle juice
- optional additions: fresh dill sprigs, garlic cloves, peppercorns, red pepper flakes
Equipments:
Features:
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
20 minutes or less
Gluten-Free
Meal Prep Friendly
Nutrition:
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Pack the cucumbers into the jar as tightly as you can before pouring in the pickle juice — the more contact they have with the brine, the faster and more evenly they pick up flavor.
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.
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.
A few ingredients do most of the work in this recipe. Fresh cucumbers provide the crisp base that soaks up flavor quickly. Leftover pickle juice is the shortcut here — it's already seasoned with vinegar, salt, and spices, so it pickles new vegetables fast without any extra brining. Optional additions like dill, garlic, or red pepper flakes let you customize the flavor to taste.
Quick Pickles
Ingredients:
- 2 cups fresh cucumbers
- 240 ml (1 cup) leftover pickle juice
- optional additions: fresh dill sprigs, garlic cloves, peppercorns, red pepper flakes
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. Fresh cucumbers provide the crisp base that soaks up flavor quickly. Leftover pickle juice is the shortcut here — it's already seasoned with vinegar, salt, and spices, so it pickles new vegetables fast without any extra brining. Optional additions like dill, garlic, or red pepper flakes let you customize the flavor to taste.
Prep:
Pack the cucumbers into the jar as tightly as you can before pouring in the pickle juice — the more contact they have with the brine, the faster and more evenly they pick up flavor.
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.
