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


  • 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


  • 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

  • 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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