Quick Pickles
The perfect way to use up an abundance of fresh summer produce, this gluten-free recipe is a very quick way to add a lot of flavor to crunchy cucumbers. Other vegetables work too–beans, hot peppers, carrot strips. The pickles are a great addition to sandwiches and salads, but they’re also amazing right out of the jar!
Quick Pickles
Slice some cukes, make a quick brine, cool and refrigerate. Pickles will be ready to enjoy in a few hours.
Servings 2 pint-sized jars
Ingredients
- 5-6 fresh, small cucumbers ("cukes"), with thin skins
- 1/4 small red onion thinly sliced
- 1/4 small sweet red pepper thinly sliced
- 4 garlic cloves smashed
- 1 cup vinegar, any kind (we like a mix of champagne and red wine vinegars)
- 1 cup water
- 2 tablespoons maple syrup
- 2 teaspoons kosher salt
- 1/2 teaspoon celery seed
- 1/4 teaspoon crushed red pepper or to taste
Instructions
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Slice the cukes and place them in two pint-sized mason jars.
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Add the sliced red onion, sliced sweet peppers and garlic cloves to the jars. Try to fill the jars completely.
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Make the brine: In a saucepan, combine the water, vinegar, maple syrup, salt, celery seed and red pepper flakes.
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Bring the mixture to a simmer and pour over the vegetables to fill the jar.
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Let cool, cover and store in fridge for at least a few hours.
Photography Cindy Rice
2 Comments on “Quick Pickles”
Thanks for the recipe. How much water is added to the brine? It’s not listed in the ingredients. Thanks!
Hello, Patty and thanks for writing and pointing out the omission. It’s 1 cup.