Quick Pickles

  • Author: kate jones


These Quick Pickles are meant to be on your table within minutes, although they’ll be good for a few days after making them. Feel free to customize them however you’d like!



89 ounces baby or English cucumbers (the thin skins and small seeds are perfect for making “ribbons”)
1/2 cup OR 1 cup rice vinegar (This is important! If you’re eating these right away, use 1 cup vinegar; if you’re planning on snacking on them or eating them in more than 30 minutes, use 1/2 cup vinegar and 1/2 cup cold water)
1/21 teaspoon kosher salt (start with 1/2 teaspoon and add more to taste if desired)
1/4 teaspoon coarse freshly ground black pepper
45 cloves garlic, smashed
56 ice cubes
See notes for additional add-ins


Trim ends off the cucumbers. Using a vegetable peeler and steady pressure, shave each cucumber into ribbons and place in a small mixing bowl. Gently toss with remaining ingredients, cover, and refrigerate for at least 20-30 minutes. These are a delicious snack or try serving them on top of Greek- or Asian-influenced rice bowls and stir-fries, in tacos, on top of spicy grilled meats, or on sandwiches.


  • For sweet pickles, add 1-3 tablespoons white sugar (to taste)
  • For spicy pickles, add 1 thinly sliced jalapeƱo pepper or 1/2-1 teaspoon red pepper flakes
  • Fresh basil, dill, or mint will really change the flavor profile