1 Hour Pickles

Course: Snack

Cuisine: American

Keyword: pickles

Prep Time: 10

Cook Time: 10

Resting time: 1

Total Time: 1 20

Servings: people

Calories: 50kcal

These Quick Pickled Cucumbers are ready to eat in 1 hour! There’s no canning required and they stay crisp for months.

In a saucepan, combine the vinegar, water, salt, peppercorns, mustard, sugar and bay leaf. Bring to a boil over high heat. Reduce heat to low and simmer for 10 minutes. Remove from heat and let cool slightly while you prepare the vegetables.
Slice the cucumber into ½” thick slices. Slice the jalapeno, removing the ribs and seeds if you would like them less spicy. Peel and thinly slice the garlic. Slice the green onions.
Tightly pack the cucumbers, jalapenos, garlic, and dill sprigs in jars.
Add the cooled brine to the jars, being sure that the vegetables are completely submerged.
Cover and refrigerate for at least an hour, for the best flavor, let sit overnight.

Storage

The pickles can be used for up to 2 months. Just keep them in a sealed jar in the fridge to keep them tasting crisp and fresh.

Variations

Keep it simple – The brine is bursting with herbaceous and tart flavors with just a hint of spice. Instead of going all-out, keep it simple by omitting the chile peppers, peppercorns, bay leaf, and green onion.
Add color – A pinch of turmeric in the brine will add a nice golden color. It’s a must when making homemade bread and butter pickles.
More herbs and seeds – Dill is a must but you can also use fresh thyme, oregano, rosemary, caraway seeds, etc.
Onions – Swap the green onions for a thinly sliced sweet onion or red onion.