Canning and pickling food at home is a great skill for self-sufficiency that allows you to enjoy the bounty of the season all winter long – and we all know that fermentation is great for your gut health as well.
But if the idea of sterilizing jars and special canning equipment sounds complicated, there’s a way to make homemade pickles that is easy and ready to eat in 24 hours.
Because quick pickling doesn’t require the time or energy that traditional canning does, you don’t have to spend an entire afternoon over the stove to enjoy fresh and flavorful pickles that will beat store bought every time.
Have no fear, the quick turn around on these pickles does not mean they skimp on flavor and crunch. And, while we’re happy to snack on them straight out of the jar, they are perfect on a burger, and are the ultimate humble brag addition to any charcuterie board.
Why we love these ingredients:
- Cucumbers are low in calories and a great source of fiber. All good for your gut health
- Cucumbers are packed with antioxidants, flavonoids and tannins which help defend against the free radicals that drag down your health.
- Cucumbers are about 96% water, which increases hydration. Staying hydrated helps maintain regularity and prevent constipation.
- Vinegar has a 2,000-year history as a disinfectant and natural preservative and for good reason: Vinegar contains acetic acid which can kill pathogens and prevent them from multiplying. Several studies also show that vinegar can support healthy blood sugar and improve insulin function.
A few tips to get you started:
- Pickles are a high acid food, so be sure to cook or store in a non-reactive vessel such as stainless steel, copper, glass, or ceramic. Aluminum, copper or cast iron will react with the acid and give your pickles a metallic taste.
- We recommend using Kirby cucumbers. Kirbys are a small [less than 6”0 firm variety of pickle with small bumps along its body. Their crunchy consistency is perfect for pickling.
Quick & Easy Refrigerator Pickles
- 1¼ cups Apple Cider Vinegar or distilled white vinegar (5% acidity)
- 3 tablespoons kosher or sea salt
- 2 tablespoons sugar
- 2 cups cold water
- 1 ½- 2 pounds Kirby cucumbers (about 6), cut into spears
- 2 tablespoons coriander seeds
- 4-6 large garlic cloves, peeled and halved
- 1 teaspoon mustard seeds
- ¼ teaspoon red pepper flakes [optional]
- Handful of fresh dill sprigs or 2 tsp. dried dill
- Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.
- Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers.
- Cover, shake and refrigerate about 24 hours. The longer the pickles marinate the better they will taste. The pickles will keep in the refrigerator for up to one month [not freezer recommended].
If you try this recipe, let us know! We love seeing your comments.
Some additional inspiration: