There’s something wildly satisfying about transforming humble cucumbers into briny, crunchy pickles, a process as old as the Persian and Indian spice routes. With just salt, vinegar, and time, you’re suddenly tasting a tradition that spans continents.
In my kitchen, I apply a quick-brine technique—borrowed from Japanese tsukemono—balanced with Southern charm, where sweet tea often shares the counter with jars of dill pickles. It’s a dance of acid, spice, and patience, simplified for the home cook.
What excites me most is how pickling invites experimentation: Korean gochugaru, French herbs, or Alabama okra, all transformed into bright, punchy bites. So, grab your jar and let’s make something tangy, crunchy, and globally inspired.
What’s So Great About This Dish!
- I first fell in love with pickling while backpacking through Vietnam, where street vendors taught me to quick-pickle vegetables for bánh mì—it’s a flavor shortcut you’ll love on sandwiches or bowls.
- Making pickles at home fits into my busy week; it’s a prep-ahead wonder that rewards you with snacks or toppings for days.
- Over time, I’ve played with the brine—adding mustard seeds or smoked paprika, which keeps the process fresh and fun.
- Pickles surprised me as a low-calorie, tangy fix that helped curb snack cravings without the guilt.
- And honestly, there’s just nothing like that first crunchy, salty bite straight from the jar!
Pickle Recipe
These quick pickles are crunchy, tangy, and perfectly spiced, ready in just a few hours. Slice cucumbers into rounds or spears, pour over a simple brine with dill and garlic, and chill. They’re a fresh, homemade treat you’ll reach for again and again.
Equipment
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Spoon or whisk
- Liquid Measuring cups
- Wide mouth jar
Ingredients
- ½ cup rice vinegar
- 1 medium-to-large cucumber or 2 small cucumbers
- 1½ tsp fine sea salt
- 1½ tbsp maple syrup or sugar
- 2 cloves garlic, peeled and smashed
- 2 leafy sprigs of fresh dill, roughly chopped
- 1 bay leaf
- ½ cup water, at room temperature or cooler
- 20 twists of freshly ground black pepper
- ¼ tsp red pepper flakes
Instructions
- Slice the cucumbers into ⅛-inch thick rounds or into spears by cutting them in half lengthwise, then quarters, then eighths; if the spears are too tall, slice them through the middle.
- In a liquid measuring cup or bowl, mix water, vinegar, maple syrup, salt, red pepper flakes if using, and black pepper, stirring for about 30 seconds to 1 minute until the salt mostly dissolves.
- Pack the cucumbers into a wide-mouth jar, making sure spears stand snugly upright.
- Add the dill, garlic, and tuck the bay leaf along the side.
- Pour the prepared liquid over the cucumbers, ensuring they are fully submerged.
- Cover the jar and refrigerate for at least 1 hour for rounds or at least 3 hours for spears; the flavor improves over the next couple of days.
Notes
- For crisper pickles, use very fresh, firm cucumbers.
- You can swap maple syrup with honey or sugar for a different sweetness.
- Add extra spices like mustard seeds or coriander for more complex flavors.
| Nutrition | Value |
| Calories | 16kcal |
| Carbohydrates | 4g |
| Fibre | 0.9g |
| Fat | 0.1g |
| Protein | 0.5g |
Tips to Ease Your Job!
- Choose the right cucumbers: For thin pickle slices, English (seedless), Kirby, Persian, or regular garden cucumbers all work well. For spears, use two small Kirbys or one long garden cucumber, slicing it in half if needed so it fits the jar.
- Adjust the sweetness easily: If you prefer sweeter, bread-and-butter-style pickles, simply stir more maple syrup or sugar into the vinegar mixture before pouring it over the cucumbers. Taste and adjust—sweetness is personal!
- Skip the canning stress: This recipe is for refrigerator pickles only—no canning required. Avoid attempting water bath canning, as the recipe hasn’t been tested for that method.
- Prep your jars ahead: Before you start, wash and dry your jars thoroughly so they’re ready to go when you pack in the cucumbers and pour the brine. This saves time and avoids scrambling mid-recipe.
