Quick Pickles


Prep time 5mins
Cook time 5mins
Serves or Makes: 8
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  • 1 1/ 2 cups water
  • 3 tablespoons white vinegar or apple cider vinegar
  • 1 1/ 2 tablespoons Kosher salt
  • 2 teaspoons black peppercorns
  • 5 cloves garlic, peeled
  • 6 sprigs fresh dill
  • 1 bay leaf
  • 1/ 2 teaspoon crushed red pepper flakes
  • 1 English hothouse seedless cucumber, sliced into rounds or spears


  • Step 1

    Add the water, vinegar, salt, peppercorns, garlic, dill and bay leaf to a large (1-quart) jar — or divide the mixture evenly between two small (1-pint) jars — and stir to combine.

  • Step 2

    Add the sliced cucumbers to the jar(s). Then place the lids on the jar(s), and shake to combine.

  • Step 3

    Refrigerate ideally for at least 2 days before eating, although you can totally dive in before that time. The pickles will keep in a sealed container in the refrigerator for up to 1 week.

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