Recipes » Snacks » Quick Pickles
T. Colin Campbell Center for Nutrition Studies
Quick Pickles

Quick Pickles

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
This quick and easy recipe for homemade pickled cucumbers can be adapted to pickle all sorts of fresh vegetables. Try a variety of vinegars and spices for a truly custom pickle delight. Pickling is also a brilliant solution to preserve an overabundance of vegetables from your garden or farmers’ market.
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 2 pickling cucumbers, sliced
  • 1 cup white vinegar
  • 2-3 tsp dill seed or chopped fresh dill
  • 1 garlic clove
  • 3/4 tsp sea salt
Whole Food, Plant-Based Living: Getting Started

Instructions

Instructions

  • 1. In a 1 quart jar, combine all the ingredients.
  • 2. Seal, shake well, and refrigerate.
  • 3. For best results, allow to sit for at least one day before eating.

Cooking Tips

Cooking Tips

  • 1. Lower the amount of salt or omit if desired.
  • 2. Use only sea salt or kosher salt. Commercial salts contain anticaking agents (and lots of other junk), which will make brine thick and nasty.
  • 3. As the cucumbers begin to release water or if you eat them and you have extra space, feel free to add in more cucumbers.

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