Do NOT let the pickle-making process intimidate you! These Quick Pickles are easier to make than you could ever imagine. This sweet pickle recipe comes together quickly and you will not even believe how delicious they are in the end! No canning equipment required.
Have you ever watched the caterpillar to butterfly transformation? Of course I have always known how it works, but until recently had never actually watched the process unfold before my eyes. It is a MIRACLE! There is no other way to describe it! We currently have one chrysalis that is 1.5 weeks old and one that is 2 hours old. We have a caterpillar who is a day or so away from starting his transformation and also a teeny egg that is about to hatch. Today as I waited for Elijah to get done with heart camp at a nature center in St. Paul, I found myself crazily rooting through the milk weed plants. Help! I’m addicted to caterpillars!
While not exactly on the same miraculous level, I am always amazed at how cucumbers so deliciously turn into pickles. The mother of a friend of ours graciously gave me a huge bag of cucumbers from her August harvest (thanks, Luke’s mom!) and I was over the moon! I spent that afternoon making a HUGE batch of these delicious little pickles. I could not have been more pleased.
This task may seem daunting, but it is easy peasy. I promise! If a recipe is complicated, I don’t do it.
HOW TO TURN CUCUMBERS INTO QUICK PICKLES
Change up your pickled routine and instead of dill pickles, try these pickled cucumbers. They are a delicious snack and a great way to use your garden’s bounty!
In a large bowl, combine the sliced cucumber and onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two prepared 1-quart canning jars.
In a medium saucepan, combine the sugar, apple cider vinegar, white vinegar, pickling spices (or your combination of celery seeds and mustard seeds) and kosher salt. Bring to a boil and reduce heat to Medium. Stir to dissolve the sugar, approximately 3 to 5 minutes.
Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid.
Screw lids onto jars and set in a cool place to come to room temperature. The lids will begin to make a “popping” sound as they seal. They are ready for eating after a minimum of 1 hour or up to 2 months. Cover and refrigerate when you are done enjoying them!
If you plan for these to last a while (mine did NOT!), make sure the jars are piping hot (place them in boiling water for 10 minutes or run them through the dishwasher) before screwing on the lids. The seals will pop after a few minutes.
Adding peppers adds a nice touch. It does not make them TOO spicy, I promise. Both ways (pepper or no peppers) are delicious. I could literally sit down with a jar and eat all of its contents by myself within a few minutes
Feel free to dice up some sweet pickles and make a delicious relish out of it! You can top them on a hot dog served in a bun or over a sandwich. It’s also good alongside pork chops or with crackers and cheese.
Pickling cucumbers – which are smaller in diameter and not as long, make the best cucumber choice here so hit up your local farmers market for a great batch! Plan to pickle immediately to get the crispest pickle possible!
BREAD AND BUTTER PICKLES VS SWEET PICKLES
Recipes to enjoy these two kinds of pickles are similar, but the sugars, spices and mustard seeds vary between the two and the brine tends to be thicker with b&b pickles. Try these delicious pickles and see how easy they are to make, then you can branch out!
OTHER GARDEN FRESH RECIPES
Take a peek at a few other recipes with cucumbers!
Tomato Cucumber Chickpea Salad – This Tomato Cucumber Chickpea Salad is super fresh and delicious. Great solo or as a side or filling for a wrap!
Cherry Gazpacho Salad – Turning Cherry Gazpacho from a soup into a salad is a dream come true! Super fresh, delicious and packed with sweet fruit and crunchy veggies. You’ll enjoy sprucing up a meal with this cold side, which is equal parts sweet and savory. Great for summer parties!
Cram-It-All-In Veggie Sandwich – This Veggie Sandwich is fantastic, yes, with all of the vegetables and the sprouts, but the Avocado Ranch Dressing is the star of the show. You’ll want this for lunch every single day!
Cucumber and Cream Cheese Sandwiches – This Cucumber Cream Cheese Sandwich is one of my FAVORITE sandwiches from childhood. Super simple, but so tasty! Great lunch to serve for guests.
Tomato Cucumber Feta Salad – This Tomato Cucumber Feta Salad is a keeper! I love it as a solo lunch salad and also as a dinner side dish. Or you can double it for a fresh, yummy summer party food!
Quick Sweet Pickles
- 6-8 cups sliced cucumbers approximately 5 large cucumbers
- 1/2 of a yellow onion, sliced
- 1 jalapeno or serrano pepper, sliced optional
- 1 cup sugar
- 1 cup cider vinegar
- 1/2 cup white vinegar
- 2 tablespoons pickling spice substitution: 1 1/2 teaspoons celery seeds and 1 1/2 teaspoons mustard seeds
- 1 tablespoon kosher salt
- In a large bowl, combine the cucumber slices, onion slices and peppers (if using). Mix well. Stuff the contents of the bowl equally into two 1-quart mason jars.
- In a medium saucepan, combine the sugar, cider vinegar, white vinegar, spices and kosher salt. Bring to a boil and reduce heat to Medium. Stir until the sugar has dissolved, approximately 3 to 5 minutes.
- Divide the vinegar mixture between the two sterilized, hot mason jars (place in boiling water or run through the dishwasher). Fill jars with water, if needed, so that the cucumbers are completely covered with liquid. Screw lids onto jars and set in a cool place. The lids will pop as they seal. Refrigerate for a minimum of 1 hour or up to 2 months.