5 Quick Pickle Recipes You Have to Try

Nothing quite elevates the everyday meal like homemade pickles. With their crisp texture and zesty flavor, pickles add an unexpected twist to your dishes, from sandwiches and salads to soups and sides. If you're a fan of pickled goods or looking to venture into the pickling art, this post features five quick pickle recipes you have to try. Whether you're a novice or a pickling pro, these recipes offer a delightful and easy entry into the world of preservation.

Why Pickling is Awesome

Before diving into the recipes, let’s consider the wonders of pickling:

• Preserves Freshness: Pickling extends the life of your produce, reducing waste and preserving flavors.
• Adds Nutritional Value: Fermented pickles can be rich in probiotics, aiding digestion and boosting your immune system.
• Versatile Flavor Profile: From sweet to sour, dill to spicy, pickles can complement any cuisine.
• Cost-Effective: Save money by pickling produce before it goes bad.

1. Classic Dill Pickles

The classic dill pickle is an American staple. Here’s how to make it at home:

Ingredients:

• 4 cups cucumbers (pickling variety), sliced or whole
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 4 cloves garlic, peeled
• 2 teaspoons dill seed
• 1 teaspoon black peppercorns
• 1 bay leaf

Steps:

1. Combine vinegar, water, salt, and sugar in a pot. Bring to a boil until sugar and salt dissolve. Let cool slightly.
2. Meanwhile, in a clean quart jar, place cucumbers, garlic, dill seed, peppercorns, and bay leaf.
3. Pour the brine over the cucumbers in the jar, leaving ¹⁄₂ inch headspace. Secure with a lid.
4. Allow the pickles to sit at room temperature for 24 hours, then refrigerate for at least 48 hours before serving.

2. Quick Bread and Butter Pickles

Known for their sweet and tangy flavor, these pickles are perfect for adding to burgers or eating right out of the jar.

Ingredients:

• 6 cups cucumbers, sliced
• 2 large onions, sliced
• ¹⁄₄ cup salt
• 2 cups sugar
• 2 cups white vinegar
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1 teaspoon turmeric

Steps:

1. In a bowl, toss cucumbers and onions with salt. Let sit for 2 hours. Drain, rinse, and pat dry.
2. In a pot, mix sugar, vinegar, mustard seed, celery seed, and turmeric. Bring to a boil.
3. Add cucumbers and onions, return to a boil, and cook for 5 minutes.
4. Pack into sterilized jars, leaving ¹⁄₄ inch headspace, seal, and let cool. Refrigerate for 24 hours before consuming.

3. Spicy Pickled Carrots

These fiery carrot sticks are perfect for adding heat to any meal:

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 1 ¹⁄₂ cups water
• 1 cup white vinegar
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 1 jalapeno pepper, sliced
• 2 garlic cloves, crushed

Steps:

1. Combine all ingredients except carrots in a pot. Bring to a boil.
2. Add carrots and simmer for 5 minutes.
3. Remove from heat and pack into jars, leaving ¹⁄₂ inch headspace.
4. Cool to room temperature and refrigerate for at least 24 hours before enjoying.

4. Pickled Green Beans (Dilly Beans)

An ideal snack or garnish, these pickled beans bring a touch of elegance to your table.

Ingredients:

• 1 pound green beans, trimmed
• 2 cups water
• 1 cup white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon dill seed
• ¹⁄₂ teaspoon red pepper flakes
• 2 cloves garlic, halved

Steps:

1. Blanch beans for 2-3 minutes, then shock in ice water to stop cooking.
2. In a pot, combine water, vinegar, salt, dill seed, red pepper flakes, and garlic. Bring to a boil.
3. Pack the blanched beans into a clean jar. Pour hot brine over them, ensuring beans are submerged.
4. Let cool at room temperature, then refrigerate for 24 hours before serving.

5. Sweet Pickled Red Onions

Add a burst of color and flavor with these sweet pickled red onions:

Ingredients:

• 2 large red onions, thinly sliced
• 1 cup red wine vinegar
• ¹⁄₂ cup apple cider vinegar
• ¹⁄₂ cup sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf

Steps:

1. In a saucepan, combine vinegars, sugar, salt, peppercorns, and bay leaf. Bring to a boil, then let it cool slightly.
2. Place sliced onions into a jar.
3. Pour the hot brine over the onions, leaving ¹⁄₄ inch headspace. Allow to cool, then refrigerate for at least 2 hours before serving.

❗ Note: These recipes are designed for refrigerator pickles which are not shelf-stable; they must be kept refrigerated.

In conclusion, pickling at home can be as simple or as complex as you make it. These quick pickle recipes offer a gateway into the world of preserved foods, allowing you to enjoy vibrant, flavorful pickles with minimal effort. Whether you prefer the classic taste of dill pickles, the sweet tang of bread and butter, the kick of spicy carrots, the elegance of dilly beans, or the colorful burst of pickled onions, each recipe adds a touch of homemade magic to your meals. Happy pickling!