Basic Quick Pickles – a delicious recipe with Vinegar, Water, Kosher Salt, Cucumbers, clove Garlic, Chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve the salt.
2
In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.
3
When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.
4
The fridge pickles will keep for at least one month.
5
Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar. Use a quality vinegar, not the giant plastic jugs of distilled white vinegar.
21
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Vinegar (See Note), 1 cup Filtered Water, 1 Tablespoon Kosher Salt, 1/2 pounds Sliced Cucumbers, and more.
Yes, Basic Quick Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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