Quick Pickles

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  • Level: Easy
  • Total: 12 hr 20 min (includes pickling time)
  • Active: 20 min
  • Yield: 1 quart
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1 1/2 cups cider vinegar

1/2 cup brown sugar 

1 tablespoon crushed red pepper flakes 

1 tablespoon celery seeds 

1 tablespoon coriander seeds 

1 tablespoon mustard seeds 

1 tablespoon minced fresh dill

One 12-ounce cucumber, sliced into thin discs 

1 jalapeño, seeded and sliced thinly, optional 

1/2 small onion, thinly sliced 


Special equipment:
a wide-mouth quart size Mason jar
  1. Combine the vinegar, sugar, crushed red pepper flakes, seeds and dill with 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
  2. Toss together the cucumber, jalapeño if using and onion, then transfer to a wide-mouth quart size Mason jar. Carefully pour over the warm vinegar mixture.
  3. Cover and refrigerate for at least 12 hours or up to 7 days.