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Quick Pickles

  • Author: kate jones

Description

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!


Scale

Ingredients

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


Instructions

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.


Notes

  • 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
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