Easy Pickled Recipes: Quick & Delicious!

Discover a delightful blend of crisp cucumbers and zesty red onions infused with garlic, dill, and a tangy vinegar solution in this How To Make Pickled Vegetables recipe. The enticing bouquet of spices marries beautifully with refreshing flavors, creating a unique, easy way to enjoy homemade pickles that truly elevate any meal.

I was excited to try out this Easy Pickled Recipes: Quick & Delicious! recipe because it’s simple and packs a nutritional punch.

I use 4 cups sliced cucumbers, but any pickling veggies will work well. I also add a small red onion cut in thin slices for its antioxidants and natural flavors.

The recipe mix includes 2 cups water and 1 cup distilled white vinegar which act as preservatives and give the pickles their tangy taste. I always mix in 2 tablespoons kosher salt and 1 tablespoon white sugar to balance flavour, along with 3 smashed garlic cloves for extra nutrition benefits.

Some whole spices like 1 teaspoon mustard seeds, 1 teaspoon whole black peppercorns, 2 bay leaves, and 3 sprigs of fresh dill make the pickles interesting to your taste buds. This recipe reminds me of certain Asian and Korean pickled veggies recipes, while still being really simple to make at home.

Why I Like this Recipe

I really love this recipe ’cause it’s super easy to make. I don’t need fancy tools or any crazy steps – just slice your veggies, heat up the vinegar mix, toss it all in a jar and chill it.

I also dig the flavor combo. The crunchy cucumbers and tangy red onions with garlic, dill and all them spices gives a kick that really wakes up your tastebuds.

Another thing is that it’s totally flexible – if I feel like switching up the veggies or adjusting spices, I can do that without messing up the whole thing.

Lastly, it’s awesome how quickly it comes together. I can whip it up after dinner or even ahead of time so I always have something cool to snack on or add to a meal.

Ingredients

• Cucumbers are crunchy, low in calories, full of fiber and hydrates your body, making pickles refreshing.
• Red onions add a tangy, slightly sweet bite and pack antioxidants that are good for you.
• Distilled white vinegar gives a punch of sour flavor, perfectly preserving those veggies in a snap.
• Garlic brings a hearty, savory kick and helps with digestion while boosting the recipe’s aroma.
• Fresh dill fills the mix with a bright, herbal note that truly elevates the overall taste.

Ingredient Quantities

• 4 cups sliced cucumbers (you can use any pickling veggies you like)
• 1 small red onion, thinly sliced
• 2 cups water
• 1 cup distilled white vinegar
• 2 tablespoons kosher salt
• 1 tablespoon white sugar
• 3 garlic cloves, smashed
• 1 teaspoon mustard seeds
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• 3 sprigs fresh dill

How to Make this

1. Start by cleaning your jar really well and then prepare your cucumbers by slicing them into thin rounds. Also, peel and thinly slice the small red onion.

2. In a medium saucepan, combine 2 cups of water, 1 cup of distilled white vinegar, 2 tablespoons of kosher salt, and 1 tablespoon of white sugar.

3. Heat the mixture over medium heat, stirring occasionally until the salt and sugar are fully dissolved. Don’t let it boil too hard.

4. Add 3 smashed garlic cloves, 1 teaspoon of mustard seeds, 1 teaspoon of whole black peppercorns, and 2 bay leaves to the vinegar solution.

5. Place your sliced cucumbers and red onions into the clean jar, then tuck in 3 fresh dill sprigs.

6. Pour the hot vinegar mixture over the veggies slowly making sure everything gets covered completely.

7. Give the jar a gentle tap on the counter to help any trapped air bubbles escape.

8. Let the jar cool down to room temperature before putting the lid on tightly.

9. Once cooled, refrigerate your pickles for at least 2 hours, but for best flavor, it’s a good idea to leave them overnight.

10. Enjoy your easy and delicious pickled veggies and remember to keep them in the fridge.

Equipment Needed

1. A clean glass jar with an airtight lid
2. A sharp knife for slicing veggies
3. A sturdy cutting board
4. A medium saucepan
5. Measuring cups for liquids
6. Measuring spoons for salt, sugar, and spices
7. A stirring spoon

FAQ

Easy Pickled Recipes: Quick & Delicious! Substitutions and Variations

• If you cant find cucumbers, you can try using zucchini or even carrots for a crunchy twist.
• You can use white onions instead of red onions if thats what you got at home.
• Apple cider vinegar is a good substitute for distilled white vinegar if you prefer a slightly fruity flavor.
• If you’re out of kosher salt, just use a bit less table salt since its a bit stronger.
• If fresh dill isnt available, you can use dried dill but use about one third the amount because its more concentrated.

Pro Tips

1. Make sure your jar is washed really well before starting because any leftover grease or soap can mess up the flavor and texture of your pickles.
2. Dont let the vinegar mix get too hot or boil too hard; a gentle heat is enough to dissolve the sugar and salt and will help keep your veggies crunchier.
3. For extra flavor, try giving the veggies a little press after pouring in the liquid so that all the seasonings seep in, even into the tiny spaces between the slices.
4. If you can, slice your cucumbers and onions evenly; uneven pieces will pickle at different speeds and might end up too soft or too crunchy.
5. Although the recipe says 2 hours minimum chill time, letting your pickles sit overnight in the fridge really deepens the flavor, so try to plan ahead if you can.