Quick pickles or refrigerator pickles are simply vegetables that are pickled in a brine made from vinegar, water, salt, and sometimes sugar. The cucumbers and carrots sit in the pickling brine in the refrigerator for 24 hours and then are ready to enjoy. The pickled vegetables are good for about a week in the refrigerator. The beauty of this quick pickle recipe is that it uses less salt, and has no sugar added. Kirby cucumbers are crunchy, have a firm flesh, bumpy skin and make the best pickles. White vinegar is the traditional vinegar for a pickle brine but apple cider vinegar or rice wine vinegar work as well.
- 1 1/4 cups water
- 3/4 cup white vinegar or any vinegar except balsamic vinegar
- 1 teaspoon sea salt
- 1 large sprig fresh dill
- 1 clove peeled garlic
- 1/8 teaspoon crushed red pepper flakes or to taste
- 1-2 medium cucumbers Kirby cucumbers are the best for pickles
- 5-6 carrot chips or sticks optional
Servings: cups brine
- Combine the water, vinegar and sea salt in a saucepan. Bring to a boil over medium heat and simmer for 15 seconds or until the salt dissolves.
- Place the dill, garlic clove and red pepper flakes in a 16 ounce ball glass canning jar. Pack the jar with the cucumbers spears and carrots chips, if using. Pour the hot pickle brine into the glass jar over the the vegetables and make sure the vegetables are completely covered. Seal the jar and let the liquid cool. Refrigerate the pickled vegetables for at least 24 hours. Enjoy the pickles for up to one week.
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