Best 16 Quick Pickles Recipes

QUICK PICKLES

Steps:

• Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

QUICK BREAD-AND-BUTTER PICKLES

Steps:

• Bring the sugar, mustard seeds, celery seeds, allspice, turmeric, garlic, onion, 3 teaspoons salt and 1 cup water to a boil in a small saucepan. Place the cucumbers in medium bowl. Pour the hot spice mixture over the cucumbers, then stir in the vinegar. Let cool to room temperature, about 30 minutes. Serve, or refrigerate in an airtight container for up to 2 weeks.

HALF-SOUR PICKLES (QUICK, SMALL-BATCH)

Steps:

• Gently scrub the cucumbers under running water to remove dirt and any particularly prominent spines on the nubs. Drain. Trim a thin slice from the blossom end and pack the cukes into a one-quart non-reactive container, such as glass or food-grade plastic. You may cut then into halves, slices, or spears if desired.
• Stir the salt and water until the salt dissolves. Add the aromatic/seasoning ingredients to the container with the cucumbers. Put the container on a plate to contain any possible dripping once fermentation begins.
• Pour in enough brine to cover the cucumbers. Push a sandwich-sized Ziploc bag into the container's aperture, fill it with the remaining brine, and seal the bag. The brine-filled bag serves to weigh down the pickles so they remain submerged and seals off the top of the jar while still allowing bubbles to escape. It is filled with brine instead of water, so any possible leakage will not dilute your solution. Cover with cheesecloth and secure it with a rubber band to keep out fruit flies or other flying little beasties you may discover are drawn to this stuff.
• After a few days, the brine may begin giving off tiny bubbles. Keep an eye on it and skim off any white foam that rises to the surface, giving the bag a rinse if necessary. The cucumbers will begin turning darker and to taste, well, brined after just two days. Let them go for a week and they should turn olive green throughout. Remove the bag, skim any new foam, close container fast, and put in the fridge.

QUICK AND EASY SOUTHERN PICKLES AND OKRA

Steps:

• Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm.
• Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days.

QUICK SWEET PICKLES

Steps:

• Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar.
• In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks.

CUBANO SANDWICH WITH QUICK PICKLES

Steps:

• For the quick pickles: Combine the sugar, apple cider vinegar, rice wine vinegar, dried dill, mustard seeds, red pepper flakes, garlic, onion and 1 1/2 teaspoons salt in a small saucepan. Bring to a boil.
• Toss the cucumber slices with 1 tablespoon of salt and place in a strainer. Let the slices sit for 10 minutes, then rinse well with cold water.
• Put the pickles in a jar, pour in the pickling liquid and leave for at least 30 minutes. Keep refrigerated for up to 10 days.
• For the cheater mojo dressing: Mix together the dressing, lime juice and orange juice in a bowl. Season with salt and pepper.
• For the sandwiches: Heat a large cast-iron pan over medium heat.
• Spread a thin layer of mustard on the inside of each roll. Put some quick pickle slices on each bottom roll, then top with a cheese slice. (You may need to cut the cheese slices into triangles to fit.) Toss the ham in the bowl with the mojo dressing, letting the excess drip off. Put 4 ounces of ham on each sandwich. Put the tops on the sandwiches.
• Spread butter on the outside of the sandwiches and put them in the cast-iron pan (do not crowd the pan; you may need to do 2 batches). Place a second cast-iron pan on top of the sandwiches and press down. Cook the sandwiches on one side for 3 to 4 minutes. Remove the top pan and turn the sandwiches over, making sure they are golden brown on the bottom. Place the top pan back on the sandwiches and press down. Cook the sandwiches until golden brown on the second side, another 3 to 4 minutes. Transfer to a cutting board and cut in half diagonally. Serve warm.

QUICK PICKLES

Steps:

• Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
• In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.

QUICK SWEET PICKLES

Steps:

• In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.
• In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns.
• Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine.
• Cover bowl and refrigerate for at least 8 hours before serving.
• Store pickles, refrigerated, for up to 5 days.

QUICK ZUCCHINI PICKLES

Steps:

• In bowl, toss zucchini with salt ; let stand for 15 minutes.
• Drain and squeeze out liquid.
• Add vinegar, sugar, sesame oil, garlic, and hot pepper flakes. Toss to combine.

QUICK PICKLES

Steps:

• Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together.
• Pour over cucumbers and onions.
• Stir and push under liquid.
• Let stand for 24 hours.
• Put in jars and refrigerate.
• No need to can, just keep in refrigerator.
• They will keep indefinetely in refrigerator.
• NOTE: Even though it seems like you don't have enough liquid at first,in several hours you will have enough liquid to cover the cucumbers.

CHEDDAR SANDWICHES WITH QUICK PICKLES AND HONEY-MUSTARD SPREAD

Steps:

• Put onion and cucumber into a heatproof nonreactive medium bowl; set aside. Bring vinegar, 2 tablespoons honey, bay leaves, ginger, mustard seeds, salt, and 1/2 cup water to a boil in a medium saucepan. Reduce heat, and simmer, stirring occasionally, 5 minutes. Pour over onion and cucumber. Cover loosely, and let cool completely, stirring occasionally to submerge vegetables. Pickled vegetables can be refrigerated in an airtight container up to 2 weeks.
• Stir together remaining 2 tablespoons honey and the mustard; spread on bottom of rolls. Divide cheese among rolls; top each with 1/3 cup drained pickled vegetables and top half of roll. Sandwiches can be stored, wrapped in parchment, in a cool place up to 4 hours.

FRIED QUICK PICKLES WITH BUTTERMILK RANCH DIPPIN' SAUCE

Steps:

• In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.
• In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
• In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated.
• Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce.
• Cook's Notes: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.
• In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.
• Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.
• Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.
• In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.;

QUICK BREAD AND BUTTER PICKLES

Steps:

• Toss cukes, onion, and salt in colander set over bowl. Let stand 1 hour. Discard drained liquid.
• Bring vinegar, sugar and spices to a boil in large saucepan. Reduce heat to low add cukes and onion and press to submerge in liquid. cover and cook until cukes turn a dullish olive-brown, about 5 minutes.
• Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (pickles can be refrigerated in covered container for up to.
• 2 weeks).
• Time does not include 1 hour setting and chilling time.
• UPDATE!
• I made these this week end -- not bad! I added a fresh sliced jalapeno -- just enough spice -- made them interesting.
• I also used Splenda in place of the sugar.

SWEET TEA QUICK PICKLES

Steps:

• Place a saucepan over medium-high heat. Pour in the sweet tea, white vinegar, honey, dried chives, celery seeds, salt and brine from the banana peppers (reserve the banana peppers, refrigerated, until ready to serve). Heat until just boiling and the honey has dissolved, about 4 minutes.
• Place the green beans in a heatproof dish or container. Slice the mini cucumbers into 8 spears each and add to the green beans. Pour the hot brine over the vegetables and set aside for at least 20 minutes.
• Allow the pickles to cool completely before serving or storing in an airtight container. Serve with the banana peppers.

PORK SCHNITZEL WITH QUICK PICKLES

Steps:

• Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours.
• Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper.
• Heat 1/8 inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends).
• When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork.
• Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.

QUICK REFRIGERATOR PICKLES

Steps:

• 1. mix all together and stir. Then put in the refrigerator Let sit at least over night before eating.