Quick Pickles, Three Ways

Recipes from the Co-op

Whether you’re looking to use up those last couple cucumbers before they go to waste, or you need inspiration to make the most of your garden abundance this fall - this versatile quick pickle recipe is for you! Start with a simple base of cider vinegar, sugar and spices + make each batch unique with a few additions!

Quick Pickles, Three Ways

 Yield: 1 quart

Ingredients

Base recipe:

  • 1 ½ cups apple cider vinegar

  • ¼ cup sugar

  • 4 teaspoons kosher salt

  • 1 teaspoon mustard seeds

  • 1 teaspoon coriander seeds

  • 2 cups hot water

  • 2 pounds cut vegetables (cucumber, or others)

  • 3 garlic cloves, coarsely chopped

For Dill Pickles:

  • add 1 teaspoon dill seeds

  • ¾ cup coarsely chopped dill

For Spicy Pickles:

  • add 1 tablespoon crushed red pepper flakes ½ teaspoon cracked black pepper

For Bread and Butter Pickles:

  • add 1 teaspoon ground turmeric

  • ½ teaspoon celery seed

  • ½ teaspoon whole cloves

  • ¼ additional cup sugar

 Preparation

  1. Place garlic in a large mason jar (such as a quart jar or use several smaller jars). Fill jar to top with cut vegetables. If using dill, red pepper flakes, or cloves, add them during this step.

  2. Meanwhile, place the water, vinegar, sugar, salt, and spices in small saucepan over high heat. Whisk until the mixture comes to a boil.

  3. Pour hot liquid over cut veg in jars. Cool slightly, then place top on jar and refrigerate overnight.

  4. Quick pickles last a few weeks - keep refrigerated.