Quick Pickles Recipes

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QUICK PICKLES



Quick Pickles image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 12h20m

Yield 1 quart

Number Of Ingredients 10

1 1/2 cups cider vinegar
1/2 cup brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon celery seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 tablespoon minced fresh dill
One 12-ounce cucumber, sliced into thin discs
1 jalapeño, seeded and sliced thinly, optional
1/2 small onion, thinly sliced

Steps:

  • Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
  • Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
  • Cover and refrigerate for at least 12 hours or up to 7 days.

QUICK PICKLES



Quick Pickles image

Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you're serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.

Provided by Martha Rose Shulman

Categories     easy, condiments, pickles, side dish

Time 40m

Yield About 2 cups

Number Of Ingredients 4

4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced 1/8-inch thick
1 tablespoon sugar
1 1/2 teaspoons fine sea salt
1 tablespoon rice vinegar

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.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1432 milligrams, Sugar 16 grams

FAST HOMEMADE PICKLES



Fast Homemade Pickles image

These quick pickles are good with burgers, grilled chicken, deli sandwiches, or hot dogs. Any sturdy glass jar (new or reused) works well for brining. Always clean and dry the jars before using.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 9

3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
Prepared Vegetables

Steps:

  • In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

Nutrition Facts : Calories 42 g, Protein 1 g

QUICK PICKLES



Quick Pickles image

These crunchy cucumbers are a welcome addition to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 16

Number Of Ingredients 6

4 Kirby cucumbers, washed, dried, and quartered lengthwise
2 or 3 sprigs fresh tarragon
1 3/4 cups distilled white vinegar
1/3 cup sugar
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons coarse salt

Steps:

  • Place cucumbers and tarragon in a jar.
  • Heat vinegar, sugar, red-pepper flakes, and salt in a saucepan, stirring, until sugar and salt have dissolved. Pour into jar. Let cool completely, uncovered. Pickles are best refrigerated overnight (or up to 6 weeks) before serving.

QUICK PICKLES



Quick Pickles image

This is the easiest pickle I have ever made. I got this recipe from Taste of Home The longer it sits in the refrigerator, the better it tastes

Provided by tuttifrutti1

Categories     Vegetable

Time P1DT15m

Yield 1 qt and 1 pt

Number Of Ingredients 7

2 cups sugar
1 cup vinegar
1 tablespoon salt
1 teaspoon celery salt
1 teaspoon dill seed
8 cups cucumbers, sliced, do not peel
1 cup onion, sliced

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.

Nutrition Facts : Calories 1786, Fat 1.4, SaturatedFat 0.4, Sodium 7008.7, Carbohydrate 446.3, Fiber 7.3, Sugar 420, Protein 7.5

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