Inspired by a Finnish recipe called hölskykurkut, this is just about the easiest quick pickle you can make. It takes only a few minutes. You toss everything in a jar, shake it, and wait. That's it.
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Unlike true sour pickles, which are fermented for weeks to achieve their sharp flavor, these quick pickles are ready in less than twenty minutes. They're a favorite in our house, and I make them every summer - especially when I need a quick condiment for grilled salmon or a burger.
They have sweet, fresh quality. Plenty of chopped fresh dill brings a vibrant touch to the recipe. And they're like a cross between a cucumber dill salad and a pickle. Fresh, but sharp and sweet all at once.
Unlike most quick pickles, there's no need to prepare a brine. And that's part of the recipe's charm. Traditionally, you shake all the ingredients together in a jar before letting them rest in the fridge for about 15 minutes. This softens the cucumbers and helps them absorb flavor better. It also means that making this style of pickle is lightning fast.
Recipe at a Glance
This is the easiest quick pickle recipe you can make. All it takes is a little slicing, then you toss everything into a jar and shake. That's it.
Unlike most quick pickle recipes, you don't need to create a separate brine. All the ingredients go in the same jar at the same time.
Cucumbers and dill are both at their peak during summer. They taste great together, too.
Ingredient Notes
Cucumbers. The best cucumbers for quick pickles are thin-skinned and small. Cocktail and Persian cucumbers are my first choices. You can also use other varieties, but may need to peel them first if their skin is thick.
Fresh dill gives your pickles flavor, and you'll use a lot of it. If you're lucky enough to find flowering dill, use that. It has a lovely light, but potent dill flavor.
Vinegar gives the pickles their acidic flavor and helps to preserve them. Distilled white vinegar is traditional in this recipe, but you can also use apple cider vinegar if you like.
Salt and sugar work together. They flavor the cucumbers, giving them a sweet-salty note that blends beautifully with the sharp flavor of vinegar. They also help to soften the cucumbers so they soak up flavor.
Ingredient Substitutions
A sprinkle of dill seed works fine in place of fresh chopped dill. You could try adding up to 1 teaspoon without impacting the texture of the pickles. You can also use up to 2 teaspoons of dried dill.
You can skip the sugar, or substitute it with a teaspoon of coconut sugar or honey. Changing the type of sugar or the amount will change the flavor of the pickle.
You can replace the distilled vinegar with apple cider vinegar.
Tips for Making the Pickles
Slice the the cucumbers thinly. They should be about ⅛-inch thick. If they are too thick, they'll won't soften and may break when shaken. If they are too thin, they'll fall apart when shaken.
Peel the cucumbers if the skin is bitter. Bitter, tough skin can impact the flavor and texture of your pickles. This is more common in large, older cucumbers.
When you shake the jar, shake it vigorously but only for about 30 to 45 seconds. If you shake it longer, the pickles may break up and fall apart.
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Recipe Questions
The pickles will keep in a tightly sealed container in the fridge for up to 5 days.
You can serve them just like you do regular pickles. Toss them on a burger or in a burger bowl.
Yes. Allow them to marinate for at least 15 minutes. The longer you let them sit in the fridge, the stronger the flavor will be.
Brushjl says
Excellent pickles, crunchy too!