Do you have an abundance of cucumbers but not a lot of time? Quick Refrigerator Pickles to the rescue! These tasty little guys are a swift way to prepare a bounty of cucumbers we’ll use a couple of different ways.
Today is all about quick, swift, light on our toes! Today is a quick post about a quick recipe for quick refrigerator pickles: QUICKLES! If you’ve been here before, you know I’m all about connecting with our food. Getting back to our roots, both literally and figuratively. I love learning about the process of cooking from scratch, growing my own food, and understanding what it takes to go from seed to fork. Yes, it gives me all the feels.
However, it’s a time-consuming process. And though it’s one I find simultaneously mystical yet grounding, it’s also provided me a deep appreciation for creations that come together quickly, simply, and deliciously. Sometimes, we need quick recipes in order to slow down. The past few weeks warranted recipes like this! Between a week-long work event and three weddings, I needed to be able to use all of our produce in quick, convenient ways. You can whip up a couple jars of quick refrigerator pickles faster than you can drive to the store and pick one up. Whether you grow your own cucumbers, participate in a CSA, shop at the farmer’s market, or have generous neighbors, you have time for these little guys. They are a lovely little snack.
And BONUS: you can use them in future recipes. I manage to find a tidbit of sanity during hectic times making things that will contribute to future recipes. For example, leftovers are fine, but what if you could re-purpose leftovers into an entirely different meal? I’ll be doing just that with these pickles for my next post. So, if you want to follow along, here are a few things to get you started:
- Make these quick refrigerator pickles, duh. They’ll last a few months in the refrigerator.
- So will Rhubarb Red Wine Mustard, but no worries if you already have mustard on hand.
- One night, make Nom Nom Paleo’s Kalua Pig. She says she doesn’t believe she could come up with a simpler recipe, and I couldn’t agree more, so I’m not going to reinvent the wheel here. Three ingredients, people. THREE. Slow cooker version. Instant Pot version. I’ve used both. Both are fabulous. Save your leftovers. I repeat: save your leftovers.
- The night after you make pulled pork, pick up some high-quality deli ham, genoa salami, aged swiss, and your most favorite bakery bread loaf.
- Come back here in a few days, so we can eat leftovers so good you wouldn’t know they were leftovers. And drink beers. Cheers!
Alright, see you in a jiffy 😉
Quick Refrigerator Pickles
- 4 –5 medium cucumbers
- 1 cup vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 6 peppercorns
- 2 cloves garlic
- 2 dried cayenne peppers
- fresh dill
- Slice cucumbers horizontally; set aside. Mix vinegar, water, salt, and sugar in container with spout, stir until salt and sugar are dissolved.
- Place 3 peppercorns, 1 garlic clove, 1 cayenne pepper, and fresh dill into the bottom of a clean pint mason jar. Repeat with a second jar. Fill each jar with cucumbers slices. Pour the vinegar mixture into the jars until filled. Twist on that lid and toss in the refrigerator!