This was inspired by VeganReader’s article: “Quick Pickles – How To Make Pickles Yourself For Dinner Tonight“. If you are like me and love pickles but aren’t patient enough to wait for the actual pickling process, these are for you. Honestly, I like these better because they are fresh and crisp.
The beauty of these pickles is they are so easy and you can put whatever you want in them. I love jalapeño, dill and I love garlic so that’s what I put in them. Also, I choose rice wine vinegar because it’s my favorite. There is a lot of science as to why you are not supposed to use it for actual pickling (acidity levels, blah blah blah). The first time I made these I used all vinegar and they were good but the water helps cut a little of the sourness.
As you can see from the picture above, these go quickly so make two jars. Also, they are supposed to be eaten with a 7-10 days, but I highly doubt they will last that long.
- 3-4 small cucumbers
- 1 bottle rice wine vinegar
- 1 large jalapeño
- 2-3 garlic cloves, peeled
- 2 bunches of fresh dill
- 2-3 tablespoons kosher salt
- 2 mason jars
- Place mason jars, fully submerged, in boiling water for 30 minutes.
- Meanwhile, using a mandolin slicer cut cucumbers in thin slices. If you don’t have a mandolin, get one but you can use a knife. Cut the jalapeño in thin slices.
- Mix the rice wine vinegar with the salt. I add some water here just to balance the mix maybe 1 part water to 3 parts vinegar.
- With some tongs, remove the mason jars and lids from the boiling water. Fill the jars with cucumbers, jalapeño, garlic and dill and pour in the vinegar mixture.
- Seal up the jars and place in the refrigerator. Let chill for at least 4 hours, if you have an iron will, I suggest letting them chill overnight. THAT’S IT, start eating.