How to Make Quick Pickles: The Tastiest and Easiest Recipes

Crunchy pickles are the best addition to the table and will be enjoyed by adults and children alike. The cucumber season is in full swing, and many housewives are increasingly asking themselves how to make pickles very quickly.

What are the benefits of pickles?

The process of pickling in cucumbers is a process of accumulation of useful substances such as magnesium, sodium, iron, phosphorus, potassium, copper, zinc, and calcium. Pickled vegetables are a source of rare minerals, they are rich and B vitamins, as well as A, C, E, and K,

Pickled cucumbers help normalize the digestive system, stimulate the stomach, improve heart function, and have a positive effect on blood circulation. In addition, pickled vegetables help the body fight pathogenic bacteria and infections, reduce muscle and emotional tension, and normalize the thyroid function.

How to cook minute cucumbers: recipe

In order to prepare quick pickled cucumbers, you will need:

  • 1 kilogram of cucumbers,
  • 1 tbsp salt,
  • 1 bundle of dill,
  • 1 clove of garlic.

Cucumbers should be washed in warm water, cut off the tails, and cut lengthwise. If the cucumbers are large, they can also be cut lengthwise. Also, thinly slice the garlic and finely chop the herbs. Transfer the cucumbers to a saucepan, and sprinkle salt, dill, and garlic on top.

Then cover the pot with a lid and shake it for a few minutes. After such a “shaking” the cucumbers will quickly pickle, they can be served immediately or you can wait about half an hour.

Quick pickles in a jar

To make quick pickles in a 3-liter jar, you will need:

  • Cucumbers,
  • A bunch of green dill with sprigs and umbrellas,
  • 5 cloves of garlic,
  • 3 tablespoons coarse rock salt,
  • Boiling water.

In a clean jar (you do not need to sterilize it), put the greens and garlic, on top you need to tamp pre-washed cucumbers without tails. Pour salt on top, and fill the future pickles with boiling water.

Cover the jar with a capron lid and twist it gently a few times, so the salt dissolves faster. Crunchy pickles will be ready in a few hours after cooling completely. With this recipe you can make pickles in a jar in 24 hours, enjoy!

Lightly salted cucumbers in a bag in an hour

A simple recipe for lightly salted cucumbers will please any connoisseur of crunchy and juicy “prickly” vegetables. For it you will need:

  • 1 kg of fresh cucumbers,
  • 1 tablespoon salt,
  • 1 teaspoon sugar,
  • A small bunch of fresh dill,
  • 3 to 4 cloves of garlic,
  • Put a little oil on the table and serve,
  • 2 sachets for pickling.

Rinse and cut the cucumbers into slices, chop the herbs, and chop the garlic into thin slices. Put all these into a bag, then for safety “dress” the future ingredients of the dish into another bag. Add salt, and sugar, tie the bag, and shake it well.

After that, leave the bag with cucumbers at room temperature for 30 minutes, and then put it in the fridge for another half hour. Before serving, cucumbers can be sprinkled with vegetable oil. The recipe for salted cucumbers in a bag is very simple.

Quick pickles with vinegar

To prepare pickles with vinegar, you will need:

  • 0.5 kg of fresh cucumbers,
  • 2 tablespoons salt,
  • 1 bunch of dill,
  • 4 cloves of garlic,
  • 1 tablespoon of vinegar,
  • A pinch of ground black pepper.

Cut the cucumbers into large oblong pieces, put them in a jar, and add finely chopped greens, salt, pepper, garlic, and vinegar. The jar should be closed with a lid and shaken vigorously for about 10 minutes. After that, leave the jar in the shade for 20 minutes, after which the cucumbers are ready to be served.

Quick pickles in 15 minutes

You can prepare delicious and crispy cucumbers without a jar or bag. To prepare you will need:

  • 1 kg. of cucumbers,
  • 50 grams of dill,
  • 4-6 cloves of garlic,
  • 1 tablespoon sugar,
  • 1 tablespoon salt,
  • 3-4 tablespoons of sunflower oil.

Just chop all the ingredients in a saucepan, mix them thoroughly, and leave for 10-15 minutes.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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