I made a video of making the quick pickles, also known now as quickles, and it created quite a stir! People loved it. So I decided to make it official and post the recipe in writing to my blog.
I am not claiming to have created the idea of quickles (although my husband is responsible for the name quickles), but my blog was never about being the most creative and coming up with 100% original recipes all of the time. It is also about showing people that cooking doesn't have to be hard. And often times it's much easier than you think.
If you like pickles, you probably LOVE pickles. I don't see pickles as a food where you'll eat them if they're there, but you're not going crazy for them. You either want them on your burger or you don't; you're eating the pickle spear that came on the side of your deli sandwich, or you're not. So if you're a pickle lover, get ready to have your world rocked by making these incredibly simple and SO tasty quickles.
The recipe below is for a pretty standard dill pickle flavor, but get creative with the ingredients. Try different herbs (like thyme or rosemary!), add a pepper for a kick, or add more sugar for a sweet pickle. Make chips, spears, or long thin slices. Pickle green beans or asparagus instead of cucumbers. Whatever your heart desires. I love how versatile these are and how much fun you can have with them. They also make a great little gift for a host or to say thank you to someone. Assuming they like pickles that is!
Enjoy making these quick pickles, but be careful: Once you see how easy they are, you'll be pickling all of the time!
Quickles AKA Quick Pickles
Makes ~ Two 18 oz. jars of pickles
Prep: 5 minutes | Cook time: 5 minutes | Idle time: 2+ hoursClick the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
1 lb. mini cucumbers (can be a little more or less, that's ok)
1.5 C. water
1 C. distilled white vinegar
1 TB kosher salt
1 tsp. sugar
2-4 garlic cloves, lightly smashed to remove the skin but still intact
2 tsp. whole mustard seed
2 tsp. whole peppercorns
1.5 tsp. dried dill (or 1 TB + 1 tsp. fresh dill)
Special equipment: Mason jars (preferably two 18oz. jars). It is very important that you only use glass that can withstand heat otherwise you risk the glass shattering when the hot liquid is added.
Directions:
In a saucepan, heat the water, vinegar, salt, and sugar, stirring occasionally, until the salt and sugar are dissolved then remove from heat. It does not need to come to a boil.
Meanwhile, slice your cucumbers however you want them (into spears, chips, etc.) You can make chips as thin or as thick as you like, but I suggest about 1/8" - 1/4" thick.
Once the cucumbers are cut, divide them evenly amongst the two mason jars. Then add 1 tsp. each of mustard seed and peppercorn, 3/4 tsp. dried dill, and 1-2 garlic cloves to each jar.
Carefully pour the hot vinegar mixture over the cucumbers, dividing evenly amongst the jars. Screw on the lid and gently turn the jar upside down then back again several times to mix up all of the seasonings inside.
Place the jar in the refrigerator to cool the liquid completely.
Once the pickles are cold, they are free to enjoy! They stay in the fridge for several weeks.
*Recipe notes + Variations*
Again, it is imperative that you only use glass jars that are safe for canning. Even though you're not actually canning here, you are pouring hot liquid into glass. Using the wrong type of glass can create a very messy and dangerous situation.
You can really pickle anything you like. This is a standard dill pickle flavor, but feel free to get creative and add different herbs and spices. I love added a spicy pepper for a good kick. Try pickling green beans, asparagus, or okra. Use thyme or rosemary instead of dill. There is no limit to how much you can adapt and change this recipe.
If you only have larger or smaller jars than the 18 oz. ones, that's ok. Just divide all of the seasonings and liquid evenly between whatever you have.
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