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Wide Mouth Mason Jar filled with sliced pickled cucumbers. More jars in background, some with pickled cucumbers and others with carrots.
Recipe

Quick Pickles

Servings: 10 servings
Author: Jaclyn
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Learn how to make quick pickles with cucumbers and a simple brine with this easy overnight refrigerator dill pickle recipe.

Equipment

Ingredients
 

  • 1 cup water
  • 1 cup apple cider vinegar
  • 1 Tablespoon Kosher salt
  • 4-5 sprigs fresh dill
  • 2 cloves garlic minced
  • 2 cups cucumber or carrot sliced

Instructions

  • Add the cucumbers and dill sprigs to glass jars.
  • In a medium saucepan set over medium heat, bring the water, vinegar, salt, and garlic to a simmer. Continue to simmer, stirring occasionally, until all the salt has dissolved.
  • Pour the brine over the cucumbers and dill sprigs. The cucumbers should be covered with liquid. Top off with cool water if needed to cover all the cucumbers.
  • Cool to room temperature (about an hour) then cover and refrigerator overnight or until serving. 

Notes

Pickles keep for several week when stored in an airtight jar in the refrigerator.
Recipe is great with carrots and other veggies as well.

Nutrition

Calories: 9kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Sodium: 701mg | Potassium: 59mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
Wide Mouth Mason Jar filled with sliced pickled cucumbers. More jars in background, some with pickled cucumbers and others with carrots.

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