Quick Pickles

Is there anything more satisfying than a homemade pickle? The abundance of July and August can also easily overwhelm the fridge making it the perfect time of year to try out different pickling recipes to extend the shelf life of your produce a few weeks.


  • 1-2 cucumbers (or 1 - 2lbs of other vegetables)

  • 1 cup water

  • 1 cup white or apple cider vinegar

  • 2-3 garlic cloves

  • ½ cup fresh dill

  • 1 tsp. peppercorns

  • ½ tsp. coriander seed

  • ½ tsp salt (add more if desired)


  1. Wash jars and lids.

  2. Slice cucumbers in rounds or spears depending on preference.

  3. Thinly slice garlic cloves and roughly chop dill.

  4. Add a sprinkle of black peppercorns and coriander to the bottom of each empty jar. Then add garlic and dill.

  5. Then pack each jar with cucumbers.

  6. Mix together the water, vinegar and salt and fill each jar. Make additional as needed.

  7. Place in the fridge for a minimum of 1 hour.

  8. Store in the fridge and enjoy for 1-2 weeks.

Yields 2-3 mason jars depending on size.

Other tips:

  • If vinegar is too strong add a small amount of sugar.

  • Add other fresh herbs like thyme, oregano, and ginger slices.

  • For a kick add red pepper flakes or smoked paprika.

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