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This is a real pickle question! My pregnant friend craves pickles because they help her constant "morning" sickness. I need your favorite pickle recipes that take less than 2 weeks to make. Also, she cannot eat cauliflower or rough vegetables because they make her even sicker. What she really craves are Romanian pickles that are made with salt instead of vinegar, but I think those take months to make. Ideas?

asked by lloreen over 6 years ago
4 answers 1098 views
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added over 6 years ago

a change to this question...I just researched "salt pickles" and found out that I might be able to do this. Does anyone have advice? What kind of veggies work well? How long do they have to sit and at what temp etc?
I hope to bring a little nostalgic home flavors to my friend soon. Your advice is appreciated!

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Abbie is a trusted source on General Cooking.

added over 6 years ago

WinnieAb has a great salt pickle recipe on this site - I made them and they're really good - you really only need 3 days to make them:


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added over 6 years ago

I've made quick pickles using this method before:

They turn out delicious and are really fast (done within 1 day). I do recommend eating them before the week's out, though, because they don't keep well long-term, unlike other pickles. I believe you can also use this method with other vegetables, though I've not tried that.

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Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 6 years ago

These are my favorite pickles and they are ready the next day. They are best on the second day. You brine them raw and they stay in the fridge. That way, they are much more crisp than cooked pickles.

I got the recipe from a friend, but it is from a cookbook that I forget the name of. Is it bad to post it here without the author? I can get it later and post!

Dill Pickles

1 1/2 cups white vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon celery seeds
1/4 teaspoon crushed red pepper flakes
10 cloves of garlic
3 small jalapenos
1/4 cup kosher salt
3 pounds kirby cucumbers, scrubbed, tips removed, and cut into
quarters lengthwise
6 sprigs dill
3 sprigs thyme

combine the vinegar, mustard seeds, coriander seeds, peppercorns,
celery seeds, red pepper flakes, garlic, jalapeno peppers, and 4 1/2
cups water in a 2-quart pot. bring the liquid to a boil over medium-
high heat. add salt, lower heat, and let simmer until it dissolves,
remove from the heat, let cool, and chill in the refrigerator.

divide the cucumber quarters, dill and thyme among three sterilized 1-
quart jars. when the liquid from the saucepan is cold, divide it
among the jars. seal the jars and let marinate in the refrigerator
for at least 2 days. pickles keep chilled, for several months.

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