- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 1 1/2 pounds pickles
-
- Nutritional Analysis
- Per Serving
- Calories
- 17 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 320 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 2 grams
Pickling vegetables refers to the simple process of submerging them in a salt and water solution (brine) or an acidic ingredient like vinegar. In very simple terms, the good bacteria that exists naturally on vegetables consumes the starches/sugars in the vegetable and secretes acids (namely lactic acid) that prevent spoilage. More importantly, the process adds flavor to vegetables, gives them brightness and acidity and, in some cases, increases their vitamin content! At the restaurant, after making these pickles, we cut them into spears; batter dip and deep fry them and serve them with spicy mayonnaise. Indulgent and delicious!
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 5 min
- Yield: 1 1/2 pounds pickles
-
- Nutritional Analysis
- Per Serving
- Calories
- 17 calorie
- Total Fat
- 0 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 320 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 2 grams
Ingredients
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Directions
- Mix the sea salt, apple cider vinegar, and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place the dill sprigs in amongst the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container.
- Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles.
- The pickles will last for up to a few weeks.
My Private Notes
Show:
Alex's Day Off
Episode:
Dinner and a Movie
More from:
Grilling and Summer How-Tos
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44 Reviews
AnonymousNovember 6, 2021
Love this recipe! You'll be able to fill more than one jar with this volume of pickling liquid. Particularly delicious with red onions, carrots, and radishes!
abbeypbAugust 12, 2021
I’ve made this recipe with pickler cucumbers with good success but my favorite use of this quick pickle recipe has been pickled green beans. They’re so fresh right now, and I added sliced garlic and 2 jalapeños and they’re so crisp and flavorful!
Food Network UserMay 10, 2021
among ous
Linda D.September 13, 2020
Easy dill. Pickles
Food Network UserAugust 2, 2020
Slightly salty but great with a little less!
Birdie M.May 18, 2020
The name of this recipe is “quick and easy pickles”. These are quick, easy, and delicious! There are a lot of reviews stating they are too salty. They are salty but in a deli style way. In other words, they may be saltier than an off the shelf dill pickle most people are used too but if you are looking for a good deli style pickle this recipe delivers.
Heather M.April 19, 2018
I read a lot of people say this recipe is too salty. I haven't made these yet but I'd like to say that possibly it is because they use table salt instead of sea salt. Sea salt is larger grains and table salt is smaller. Meaning that more table salt fits in the teaspoon than sea salt. Just a though and hope it helps.
fpaynterSeptember 25, 2017
Odd that so many reviewers found this recipe to be too salty. I usually find pickling recipes to be too sweet, and I ADORE the use of apple cider vinegar to create the sweet/salt balance necessary in a pickling liquid without adding table sugar. Admittedly, I find this recipe to very simple but that's a good thing! It's a base recipe that works well and flexes to accommodate all kinds of exploration...add garlic, jalapeño, chili flakes, etc. For those who love dill and LOTS of it, I've added dry dill to the brine to boil and it came out incredibly yummy.
Brettie P.June 21, 2016
I followed this recipe to the letter and it resulted in a pickle that was smooshy and far too salty. The balance between the salt and the vinegar is way off--there is no pleasant acid bite to the pickle and it leaves you wanting water it is so salty. I expected better from Alex and I wasted some awfully good cucumbers.
Silvia S.September 11, 2019
I used Kosher salt, regular salt will make it too salty. Keep them overnight on counter and then refrigerate.
thomj13August 18, 2013
Followed the directions to the tee, and I can't believe anyone can eat these. They are so salty, they are inedible.
Silvia S.September 11, 2019
Thomj13
I used Kosher salt, regular salt will make it too salty.
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