Loading Video...

Quick and Easy Pickles

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!
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 1 1/2 pounds pickles
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles. 
  3. The pickles will last for up to a few weeks.
Pickling 101
PREMIUM
Michael Symon

Pickling 101

15m Easy 100%
CLASS
Pickled Shrimp
PREMIUM
Hugh Acheson

Pickled Shrimp

12m Easy 99%
CLASS
Quick Veggie Frittata
PREMIUM
21m Easy 99%
CLASS
Jazmin's Super Healthy Epic Coconut Cashew Cookies
PREMIUM