Mrs Fast Pickles
Discover the magic of quick pickling with "Mrs. Fast Pickles," the ultimate no-fuss recipe for crisp, tangy homemade pickles bursting with fresh flavors. Perfect for beginners and seasoned picklers alike, this recipe combines pantry staples like white vinegar, granulated sugar, and kosher salt with vibrant additions of fresh dill, garlic, and a hint of mustard seeds. With just 15 minutes of prep time and no complicated canning required, you'll create irresistibly crunchy cucumber slices soaked in a subtly spiced brine. Whether you're looking for a speedy snack, a gourmet addition to your sandwiches, or a zesty accompaniment to burgers, these homemade pickles are ready to enjoy in just a few hours. Try them with a touch of red pepper flakes for a spicy kick, and savor their farm-fresh flavor all week long!
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Recipe Information
Ingredients
- 4 medium cucumber
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 whole garlic cloves
- 1 bunch fresh dill
- 1 teaspoon mustard seeds
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and slice them into spears or rounds, depending on your preference.
In a medium saucepan, combine white vinegar, water, sugar, salt, mustard seeds, and red pepper flakes (if using). Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have dissolved. Allow the brine to cool slightly.
Peel the garlic cloves and lightly crush them with the side of a knife or the bottom of a glass.
In a clean glass jar or container, layer the cucumber slices, garlic cloves, and fresh dill, packing them tightly but not crushing them.
Pour the warm brine over the cucumbers, ensuring they are completely submerged. If needed, place a small, clean weight (such as a ramekin) over the cucumbers to keep them under the brine.
Tightly seal the jar or container and let the pickles sit at room temperature for 2–3 hours before refrigerating.
The pickles can be enjoyed as soon as 4 hours after refrigeration, but for best flavor, let them sit overnight. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 38.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
