I’ve always been a pickle girl. Maybe its because my mom ate them while I was in utero? Maybe it’s just the heavenly combo of salt, dill and that satisfying crunch?
I’m not too sure where it stems from, but to give you an idea of just how deep this love goes – at Christmas time my childhood friends would get me huge jars of pickles, pickle Christmas tree ornaments and one year I was even gifted a Heinz pickle sign which still hangs in my old room. Needless to say my OG crew knew the way to my heart!
I also grew up watching my mom pickle, can and make jams from fresh summer fruits and veggies. I have always ascribed to be as much of a DIYer as her but all the boiling, sealing….waiting! Not for me (at least for right now).
Thank goodness for this other family recipe for Quick Pickles – perhaps the affinity for pickles ASAP runs in the gene pool?!
Guys, it really doesn’t get much easier than this. Make them in the AM and you have cold, crisp and flavorful pickles for dinner…er, I mean with dinner! 😉
- 2 pickling cucumbers sliced however you prefer
- 1 cup white vinegar
- 1 tablespoon sea salt
- 2-3 tsp dill seed or chopped fresh
- 1 garlic clove
In a 1 quart jar combine all ingredients. Seal, shake well and refrigerate. Best results after 1 day.
Sea salt or kosher salt only! Commercial salts contain anti-caking agents (and lots of other junk) which will make brine thick and nasty.
As the cucumbers begin to release water or if you eat them and you have extra space, feel free to add in more cucumbers.