A quick and easy way to make delicious refrigerator pickles out of your fresh cucumbers, red onions, and radishes.
Course condiment, side, Vegetables
Cuisine gluten-free, vegan, vegetarian
Prep Time 20 minutesminutes
Pickling Time 30 minutesminutes
Total Time 26 minutesminutes
Servings 1pint-sized jar each
Author Stephanie McKercher, RDN
Equipment
mason jars with lids
Ingredients
Quick-Pickled Cucumbers
1medium cucumber,thinly sliced or cut into spears
1tablespoonsaltor to taste
2teaspoonssugaror another sweetener to taste; optional
1head garlic,halved horizontally (cloves should be halved and exposed)
4sprigs fresh dill
1tablespooncoriander seeds
1tablespoonmustard seeds
1dry bay leaf
1dry chile pepper(optional)
½cupfiltered wateror as needed; see note
½cuprice vinegar or white distilled vinegaror as needed; see note
Quick-Pickled Red Onions
1medium red onion,peeled and thinly sliced
1tablespoonsaltor to taste
1tablespoonsugaror another sweetener to taste; optional
1jalapeño pepper,quartered lengthwise
12sprigs fresh cilantro
10fresh chives
½cupfiltered wateror as needed; see note
½cuprice vinegar or white distilled vinegaror as needed; see note
Quick-Pickled Radishes
1poundradishes,halved
1tablespoonsaltor to taste
1tablespoonsugaror another sweetener to taste; optional
12fresh chives
3sprigs fresh dill
1tablespooncoriander seeds
1tablespoonmustard seeds
1tablespoontricolor peppercorns
½cupfiltered wateror as needed; see note
½cuprice vinegar or white distilled vinegaror as needed; see note
Instructions
To make Quick-Pickled Cucumbers:
Fill a jar with cucumbers, salt, sugar (if using), garlic, dill, coriander seeds, mustard seeds, bay leaf, and dry chile pepper (if using).
Pour water to fill half of the jar, and then pour in vinegar until the jar is full. Cover and shake until the brine is mixed. Refrigerate at least 30 minutes, or until desired flavor and texture is reached.
To make Quick-Pickled Red Onions:
Fill a jar with red onion, salt, sugar (if using), jalapeño pepper, cilantro, and chives.
Pour water to fill half of the jar, and then pour in vinegar until the jar is full. Cover and shake until the brine is mixed. Refrigerate at least 30 minutes, or until desired flavor and texture is reached.
To make Quick-Pickled Radishes
Fill a jar with radishes, salt, sugar (if using), chives, dill, coriander seeds, mustard seeds, and peppercorns.
Pour water to fill half of the jar, and then pour in vinegar until the jar is full. Cover and shake until the brine is mixed. Refrigerate at least one hour, or until desired flavor and texture is reached.
Video
Notes
Use as much water and vinegar as needed (in a 1:1 ratio) to fill the jar you’re using.Vegan variation: Omit sweetener or use organic/non-bone char sugar, agave nectar, or maple syrup.