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Quick Pickles (Quickles!?)

Pickling and canning can be a labor and time intensive activity, but here's one way to quickly make delicious pickles that will keep in the fridge for a couple of weeks and also take very little time to prepare. For quick pickles, you can use any kind of cucumber -- they don't have to be pickling cukes.

4 cucumbers, sliced into rounds (can be peeled, if you like)
4 sprigs of fresh dill
3-5 cloves garlic, crushed
1 tsp mustard seeds
¼ teaspoon black peppercorns
½ cup white vinegar
Large pinch of salt
2-3 Tbsp of sugar
A splash of water


1. Place your sliced cucumbers, dill and garlic in a heat-safe bowl.

2. In a small pot, heat up the rest of the ingredients, stirring them until the sugar is dissolved. Pour this mixture over the cukes and allow to cool for about an hour. Then chill in the fridge until you’re ready to serve them.


  • Use radishes, turnips or carrots on their own or mixed into your quickles.
  • Use cilantro instead of, or in addition, to dill.


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