Use our two easy-to-follow recipes that are perfect for making pickles in a pinch.
Also known as refrigerator pickles, quick pickles are a wonderful way to achieve the flavour of traditional pickles, just without the wait. They are versatile and lend themselves to experimentation. Try a range of spices, herbs or flavoured vinegars.
Tip: Once made, quick pickles should be stored in the refrigerator and used within one month.
Quick Pickles Recipe
Makes: 1 litre
Prep time: 15 minutes
Cook time: 5 minutes
Supplies
Wide mouth quart jars
Lids and sealing rings
Large stock pot
Saucepan
Tongs
Before You Begin: Sterilize the Jars
Instructions
Place jars and lids in a large stock pot
Fill with enough water to cover jars and set over high heat.
As soon as water comes to a full boil, turn off the heat
Use tongs to carefully pour hot water out of the jars and to lift jars, lids and rings out of water
Quick Dill Pickles
Ingredients
2 large or 4 small cucumbers, ends trimmed, cut lengthwise into 1 1/2-centimetre (1/2-inch) wide spears
1/2 a yellow onion, cut into 1 1/2-centimetre (1/2-inch) segments
4 garlic cloves, smashed and peeled
3mL (1 1/2 cups) distilled white vinegar
10 mL (2 tsp) dill seed
5 mL (1 tsp) black peppercorns
5 mL (1 tsp) sea salt
2 mL (1/2 tsp) red pepper flakes
Instructions
Wash and sterilize 1 litre (1 quart) jar, along with lid and sealing ring
Pack the sliced cucumbers into the prepared jar, along with onion slices and garlic cloves
In a large saucepan, combine the vinegar, salt, spices, and herbs and cook over medium heat for 4-5 minutes.
Stir occasionally, until salt dissolves.
When vinegar nears a boil, remove from heat
Pour the hot vinegar mixture onto the cucumbers, being sure to include spices.
Allow liquid to cool to room temperature and enjoy or seal the jar and refrigerate overnight
To store, refrigerate for up to a month
Quick Bread and Butter Pickles
Ingredients
2 large or 4 small cucumbers, sliced into 1/2-centimetre (1/4-inch) thick rounds
375mL (1 1/2 cups) distilled white vinegar
175 mL (3/4 cup) sugar
5 mL (1 tsp) sea salt
1 mL (1/4 tsp) celery seed
1 cinnamon stick
10 allspice berries
10 whole cloves
10 black peppercorns
Instructions
Wash and sterilize 1 litre (1 quart) jar, along with lid and sealing ring
Pack the sliced cucumbers into the prepared jar
In a large saucepan, combine the vinegar, sugar, salt, and spices, and cook over medium heat for 4-5 minutes
Stir occasionally, until sugar dissolves
When vinegar nears a boil, remove from heat
Pour the hot vinegar mixture onto the cucumbers, being sure to include spices and cinnamon stick
Allow liquid to cool to room temperature and enjoy or seal the jar and refrigerate overnight
To store, refrigerate for up to a month.
