If you know me well, then you already know the fact I’m about to share: pickles are my favorite food. I prefer dill pickles, but truthfully I’ll eat any kind – bread and butter pickles on a sandwich? Absolutely. Spicy pickles with jalapeno? Yes please! I’ve even been known to order a bowl of pickles if a restaurant will let me. If I’m at happy hour and pickles are on the menu, you’d better believe I’m ordering them. (By the way, if you ever find yourself in Charlottesville, do yourself a favor and go to Tilman’s – they have a pickle plate on their snacks menu and it’s delicious).
As I’m writing this, I have four varieties of pickles in my fridge on the shelf I’ve dubbed my pickle shelf (dill, spicy, cornichons, and a batch of the pickles featured in this recipe, if you were wondering) in addition to a jar of pickled onions and a jar of pickled carrots. So yes, you could say I’m obsessed.
The thought of making my own pickles never really dawned on me until a couple of years ago, but once I started, I couldn’t stop. I’m of the opinion that every vegetable tastes better pickled. I came up with this recipe over a year ago and it’s been a staple in our house ever since. The beauty of this recipe is its simplicity – you should already have all these ingredients in your pantry. Try it out and let me know what you think!
Quick Pantry Pickles
Difficulty: Beginner12
servings20
minutes5
minutes25
minutesIngredients
1 seedless English cucumber, sliced
1 cup water
1/3 cup distilled white vinegar
1 tsp sea salt
1 TBSP sugar
1 garlic clove, crushed
1 tsp dried dill
Pinch of red pepper flakes
Directions
- Add water, vinegar, salt, sugar, dill, and red pepper flakes to a large jar. Stir vigorously until salt and sugar have dissolved.
- Add garlic clove and cucumber slices to jar and close. Shake well.
- Chill for 15 minutes or overnight. The longer the pickles chill, the more flavorful they will get. Enjoy!
