Quick Pickles

Some summer days, your cucumber plants go from “I think I see a baby one!” to “Why are there 17 cucumbers in this basket?!” seemingly overnight. If you're in that stage, rejoice: it’s pickle time.

These quick pickles (sometimes called refrigerator pickles) are the perfect way to put a pile of cucumbers to good use. You don’t need canning supplies or giant pots of boiling water—just a handful of pantry ingredients and a little fridge space. The result: crisp, tangy pickles in 24 hours or less.

This method works beautifully for other veggies too—think jalapeños, green tomatoes, radishes, okra, and even thin-sliced carrots. The Ball Complete Book of Home Preserving has several variations, but this is the one I learned from the grandmother of a friend. Here’s how we do it:

🥒 Ingredients:

• 3–4 small-to-medium cucumbers (pickling cukes or young slicers work best)

• 1 cup water

• 1 cup vinegar (white, apple cider, or rice vinegar all work, just make sure it has 5% acidity)

• 1 tablespoon kosher or pickling salt

• 1 tablespoon sugar (optional, adjust to taste)

• 2–3 garlic cloves, smashed

• A handful of fresh dill (or 1 tsp dried)

• Optional: pinch of red pepper flakes, mustard seeds, black peppercorns

🫙 Method:

1. Prep your cucumbers:
   Wash and slice cucumbers into coins, spears, or sandwich slices—your choice!

2. Pack the jars:
   Divide the garlic, dill, and any spices between clean pint jars. Add the cucumbers, packing tightly but without smashing.

3. Make the brine:
   In a small pot, combine the water, vinegar, salt, and sugar. Bring to a boil, stir to dissolve, then remove from heat.

4. Pour and store:
   Carefully pour the hot brine over the cucumbers, making sure everything is submerged. Let jars cool slightly, then cap and refrigerate.

5. Wait 24 hours, then taste!
   The flavor will deepen over several days, but they're delicious right away.

🙌 Small Harvest? No Problem.

Admittedly, I’m not the most careful when it comes to food safety, but I have a little trick: I keep a jar of pickle brine in the fridge and add cucumbers to it over the course of a couple of weeks as I harvest. That way, even if I only have one or two extras, I can still make pickles without having to mix up a new batch of brine every time. It’s a super low-effort way to stretch your harvest and make sure nothing goes to waste.

Happy snacking!