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+ servings

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
Author Cindy Rice


  • 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


  1. Slice the cukes and place them in two pint-sized mason jars.

  2. Add the sliced red onion, sliced sweet peppers and garlic cloves to the jars. Try to fill the jars completely.

  3. Make the brine:  In a saucepan, combine the water, vinegar, maple syrup, salt, celery seed and red pepper flakes.

  4. Bring the mixture to a simmer and pour over the vegetables to fill the jar.

  5. Let cool, cover and store in fridge for at least a few hours.