I love pickled anything. Tart, sweet, hot – it’s all delicious. And I enjoy making pickles and pickled peppers quite a bit. My sweet hot peppers even won a first prize in the Downtown Akron Partnership pickle contest last year. Woot!
But to do it right – actually preserve them for winter enjoyment – that takes some work. And when you’re going to invest that kind of time you have to make a lot. At least several quarts.
But what about when you have just a few pickling cucumbers in the garden?
Quick pickles just go in the fridge. They’re delicious after just a few hours and they’re meant to be eaten within a few days.
Per the general rule, the smaller the cucumber the better they are. And you can even toss in weirdo cukes like this one I’m calling “the mother and child.”
Here’s a super easy Quick Pickle recipe that for real takes less than 30 minutes from start to finish.
Barton Farms and Gardens Quick Pickles
2c. white vinegar
1 1/2 c. white sugar
1 Tbl. salt (pickling or kosher)
1 heaping Tbl. mustard seeds
1 heaping tsp. red pepper flakes
a dozen or so pickling cukes, sliced thick
small-medium white onion, sliced thin
Put the first 5 ingredients in a medium saucepan and bring to a boil, stirring every now and then. Boil for about 5 minutes or so until your eyes just start to burn and all the sugar is dissolved.
Pack your sliced cukes and onions into a glass bowl with a lid or a large mason jar. Pour the hot liquid over your pickles, put on the lid, and stick the jar in the fridge.
That’s it! Done!
On a side note, our cucumbers are really kicking ass so far. We trellised them on hog panels so they’re up off the ground and there are loads of blooms. We’ve already been picking for salads and snacking and this is my third batch of quick pickles.
I see plenty of dills and bread and butters in my future!