Quick Pickling Instructions

Pickles have been around for thousands of years because of their dependability. They have been traced back to 2030 BC when they were made from native Indian varieties in the Tigris Valley. While they can be made for many different purposes, appearances, and flavors, they continue to be a staple in the diets of people around the world.If you are looking for a quick homemade pickle fix, this method is sure to satisfy your taste buds. Enjoy this simple process that is also kid-friendly (with parental supervision).

Quick Pickle Making Instructions

Throughout these instructions, you will find that the measurements may be somewhat vague. This is because the amount of herbs or liquid needed will vary depending on personal taste preference, how large your containers are, and how big your batch is.

Quick Pickle Ingredients

  • 1 cup filtered water
  • 1 cup white vinegar
  • A few sprigs of fresh dill
  • 2-3 gloves garlic lightly crushed or cut
  • Sprinkle of celery seed
  • Peppercorns
  • 1 heaping tablespoon of salt
  • 1 heaping tablespoon of sugar
  • Optional - Onion Slices
  • Optional - Spicy Pepper
  • Add black tea leaves or a few steeps of a black tea bag (this helps the veggies stay crisp)
  • If hot bath canning, increase the vinegar to water ratio for food safety.
    • EXAMPLE: Add about three times the amount of vinegar to water: 1.5 cups of vinegar and ½ cup of water, scaling both as needed.

Step 1 - Preparation

Start by making sure your jars are clean. If they are stored open, they may accumulate some dust. In addition to clean jars, it is also important to use clean vegetables and herbs. Either leave whole or cut your vegetables to the desired size. Place all vegetables, herbs, and seasonings into the bottom of each jar.

For a standard quart jar, we recommend adding:

  • 2-3 garlic cloves, pealed and crushed lightly or cut
  • peppercorns, about a dozen
  • A few sprigs of fresh dill

Step 2 - Make Your Brine

  • Add vinegar and water to a pot. Put on the stovetop to heat.
  • Add sugar and salt, plus a sprinkle of celery seed.
  • Stir and lightly heat until the sugar and salt have dissolved.
  • Cut the heat and let your brine cool; lukewarm is good.
  • Once cooled, add the brine to the veggie-packed jars.
  • Tap and move the jars side to side to help the brine settle with the vegetables. This will knock loose air bubbles too!
  • Add the picklehelix to the jar to keep the vegetables as submerged as possible. As you close the lid, it will compress so that the vegetables are maintaining contact with the bottom of the container. This will allow the brine level to stay high.
  • If you have leftover brine, keep it for a couple of days; you may need to top off your brine levels once the vegetables start to soak it in.

Step 3 - Refrigerate

  • Keep an eye on the brine level over the first few days. If it drops below the vegetables, top them off with more brine. If you do not have more brine, just vinegar will do.
  • Allow the veggies to marinate for 1-3 weeks before enjoying or sneak an early taste to see if they are ready to your liking. The pickle flavor will develop more over time.
  • These vegetables should stay good for up to 6 months in the refrigerator.

Pickles make a fantastic addition to any cheese and charcuterie plate, sandwiches, and more!

Notes to Consider:

Whole vegetables will keep their crispness better. It also reduces the prep needed.

Slicing later, once the vegetable has been in the pickling brine for a while, then it would be advised to slice and chop them into snack sizes.

If you are pickling whole peppers, be sure to poke or slit the peppers in a couple of places to allow the brine to engulf them.

Pack as many veggies as possible into the jar, leaving little spare room.