Spicewalla Quick Pickles

Spicewalla Quick Pickles

Quick pickles ask almost nothing of you, which is exactly why we love them.

No canning equipment, no water bath, no sterilized jars lined up on the counter. You slice vegetables, pour hot brine over them, and let the refrigerator handle the next two days! That's the whole job, friends.

The flavour in this recipe comes from two tablespoons of pickling spice. Start with our Homemade Pickling Spice and mix a batch! Mustard seed and coriander carry it, cinnamon warms it up, and crushed red pepper bites back.

Cucumbers are the obvious move...red onions, radishes, and carrots are perfect companions too! Pickle whatever the market talked you into...we support you.

  • Ingredients

    • 1 pound of your vegetable(s) of choice (cucumbers, onions, radishes, etc), sliced or cut
    • 2 sprigs of fresh herbs such as dill or thyme
    • 2 cloves of garlic
    • 2 Tbsp Spicewalla Pickling Spice
    • 1 cup white vinegar
    • 1 cup water
    • 1 Tbs Spicewalla Sea Salt
    • 1 Tbs sugar
  • Print

    Preparation

    1. Place sliced or cut vegetables into a clean container that has an air-tight lid, preferably a mason jar.
    2. Add fresh herbs, garlic cloves, and Pickling Spice to the container with vegetables.
    3. Make the brine: In a saucepot, combine vinegar, water, salt, and sugar. Bring to a boil and stir to dissolve.
    4. Remove pot from the heat and carefully pour it over the vegetables and herbs/spices.
    5. Let cool uncovered at room temperature for a couple hours, then tightly place the lid and transfer to the fridge. Let sit for 48 hours before serving. Pickles are good for 1 month stored in the fridge.
    6. Enjoy!
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