Make Ahead

Quick Pickles

March 24, 2010
3 Ratings
  • Makes pickles from two cucumbers
Author Notes

I realized I ran out of pickles, and had one of those rare cravings for them, and of all things, to be placed on a burger. I typically do not eat pickles on a burger, but once again, it was one of those strange cravings, and I needed to come up with something quick. —Dax Phillips

What You'll Need
  • 1 cup distilled white vinegar
  • 2 tablespoons granulated sugar
  • 4 tablespoons water
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dry dill weed
  • 2 cloves of garlic, lightly smashed
  • 1 whole Thai bird chili pepper
  • 2 bay leaves
  • 2 cucumbers, cut into thick slices
  1. Begin by adding the vinegar, water, sugar, salt, garlic, and chili pepper to a sauce pan and bring to a boil, stirring well to mix in the sugar. My kids cannot stand the smell of cooking vinegar, and I do it quite a bit with Asian dipping sauces, however I think they are now getting used to it! Once boiling, remove from the heat, and add the dill weed. Let the pickling mixture completely cool. Add in the bay leaves.
  2. To a clean mason jar, add the cut cucumbers, arranging them the best you can. Pour in the cooled mixture, cover, and let sit in the refrigerator for at least 4 hours, however overnight is probably best. When you are ready, open and serve. Now you have pickles any day of the week, and is probably much more affordable than getting them at your local market.
  3. These are good in the refrigerator for a couple of weeks, then they get pretty soft. They typically do not last that long in the refrigerator though.

See what other Food52ers are saying.

  • marsiamarsia
  • TheWimpyVegetarian
  • AntoniaJames

3 Reviews

marsiamarsia August 18, 2017
To keep your refrigerated pickles from going soft, just add a teabag to the brine in the container, before you refrigerate it. It must be BLACK TEA. Twinings makes a box of black tea containing several different kinds, such as Earl Grey. It works like a charm! I found this tip in a FOOD52 recipe, but unfortunately, I can't recall now which or whose recipe it was.
TheWimpyVegetarian March 26, 2010
I love this!
AntoniaJames March 24, 2010
What a great recipe. Thanks for posting it!! (I'm saving it my recipes right now. ;o) . . . )