Quick Pickles – a delicious recipe with white vinegar, sugar, water, kosher salt, dill, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Begin by adding the vinegar, water, sugar, salt, garlic, and chili pepper to a sauce pan and bring to a boil, stirring well to mix in the sugar. My kids cannot stand the smell of cooking vinegar, and I do it quite a bit with Asian dipping sauces, however I think they are now getting used to it! Once boiling, remove from the heat, and add the dill weed. Let the pickling mixture completely cool. Add in the bay leaves.
2
To a clean mason jar, add the cut cucumbers, arranging them the best you can. Pour in the cooled mixture, cover, and let sit in the refrigerator for at least 4 hours, however overnight is probably best. When you are ready, open and serve. Now you have pickles any day of the week, and is probably much more affordable than getting them at your local market.
3
These are good in the refrigerator for a couple of weeks, then they get pretty soft. They typically do not last that long in the refrigerator though.
58
kcal
Calories
11
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 9 ingredients. The key ingredients include: 1 cup distilled white vinegar, 2 tablespoons granulated sugar, 4 tablespoons water, 1 1/2 teaspoons kosher salt, and more.
Yes, Quick Pickles falls under the Soups & Stews 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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