Quick Homemade Pickles

Ingredients

• 120 ml (1/2 cup)water
• 120 ml (1/2 cup)white vinegar
• 7.5 ml (1 1/2 teaspoons)granulated sugar
• 10 ml (2 teaspoons)coarse sea salt
• 2–3garlic cloves, smashed
• 2.5 ml (1/2 teaspoon) dried, or 10 ml (2 teaspoons) freshdill
• Heaping 2.5 ml (1/2 teaspoon)black peppercorns
• 1/2 (optional)Thai chilli pepper
• 1 mediumcucumber, thinly sliced
• 60 ml (1/4 cup)water
• 60 ml (1/4 cup)white vinegar
• 3.75 ml (3/4 teaspoon)granulated sugar
• 5 ml (1 teaspoon)coarse sea salt
• Heaping 1.25 ml (1/4 teaspoon)black peppercorns
• 1/2red onion, thinly sliced

Instructions

1. 1

   Make cucumber brine

   In a small saucepan, heat 120 ml water with 120 ml vinegar, 7.5 ml sugar and 10 ml salt. Bring the mixture to a boil.

2. 2

   Fill cucumber jar

   While the brine heats, put the garlic, dill, heaping 2.5 ml peppercorns and optional chilli in the bottom of a 475 ml (16-ounce) mason jar. Stack the cucumber slices in the jar, then pour the boiling vinegar mixture over them.

3. 3

   Chill cucumbers

   Leave the jar to cool completely, then cover and refrigerate. The cucumbers are ready after about 30 minutes, once cool, but will have more flavour if left for a couple of hours.

4. 4

   Make onion brine

   In a small saucepan, heat 60 ml water with 60 ml vinegar, 3.75 ml sugar and 5 ml salt. Bring the mixture to a boil.

5. 5

   Fill onion jar

   Put the heaping 1.25 ml peppercorns in the bottom of a 240 ml (8-ounce) mason jar, then stack in the sliced red onion. Pour the boiling vinegar mixture over the onion.

6. 6

   Chill the onion

   Leave the jar to cool completely, then cover and refrigerate.

What are quick homemade pickles?

Quick pickles are vegetables preserved for a short time in a hot vinegar brine, rather than fermented or processed for long-term storage. Pickling has long been used to preserve seasonal produce, and this speedy approach suits small batches for everyday meals.

This version makes two separate jars: cucumber with garlic and dill, and red onion with peppercorns. The brine’s vinegar, salt and a little sugar bring sharpness and balance without masking the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 1g protein, 4g carbs, 0g fat.

The cucumber and onion contribute most of the carbohydrates, while the small amount of sugar adds a little more. There is very little fat or protein in this pickle recipe; the salt is the main source of sodium. Serve a modest amount alongside a meal with a protein-rich main and other vegetables.

Choosing the ingredients

Cucumbers: Thin, even slices take on the brine quickly. A firm cucumber helps the finished pickles stay pleasantly crisp.

Aromatics: Garlic, dill and peppercorns give the cucumber jar its savoury, herby character. The optional Thai chilli adds heat, so leave it out for a milder batch.

Onion: Red onion gives the second jar a punchy, tangy flavour. Slicing it thinly helps the hot brine reach each piece.

Why heat the brine?

Dissolving: Heating the water, vinegar, sugar and salt helps the sugar and salt dissolve evenly. Bring the mixture to a boil as directed, then pour it over the packed vegetables.

Separate batches: The cucumber and onion have different brine quantities and their own jars. Keeping them separate also lets each one retain its distinct mix of seasonings.

Packing the jars

Seasonings first: Place the garlic, dill, peppercorns and optional chilli at the bottom of the cucumber jar before adding the slices. This gives the seasonings space to mingle with the hot brine.

Stack neatly: Arrange the cucumber and onion slices in their jars rather than crushing them together. Pour the brine over the vegetables so they are covered.

Cooling and flavour

Cool completely: Let both jars reach room temperature before covering and refrigerating, as the method directs. The cucumber is ready after about 30 minutes in the fridge, once cool.

More time: A couple of hours in the fridge gives the flavours longer to develop. The onion jar has no separate ready-time stated, so allow it to chill before serving.

Ways to serve them

Cucumber: Add the slices to burgers, sandwiches or salads for a crisp, vinegary contrast. They also work alongside grilled summer food.

Red onion: Use the tangy onion as a topping for sandwiches, salads or other savoury dishes. A little can add sharpness without needing another sauce.

Recipe notes & tips

• Slice the cucumber and onion evenly so the brine reaches them at a similar rate.
• Use clean jars with enough room to pack the vegetables and pour in the brine.
• Measure the salt and sugar separately for each batch; their quantities differ.
• Keep the chilli out if you prefer the cucumber jar without extra heat.
• For stronger flavour, leave the cooled cucumber jar in the fridge for a couple of hours before serving.

Variations

• Add mustard seeds: Include a small pinch in either jar for a different pickle flavour.
• Use fresh dill: Add 10 ml (2 teaspoons) fresh dill in place of the dried dill.
• Make it spicier: Keep the optional Thai chilli in the cucumber jar for extra heat.
• Try another onion: Use a thinly sliced white onion for a different colour and flavour.
• Slice into spears: Cut the cucumber into slim spears instead of rounds, keeping the jar and brine method the same.

Common mistakes to avoid

• Uneven slices: Thick pieces take longer to flavour; slice the vegetables evenly.
• Undissolved salt: Give the brine a stir as it heats so the salt and sugar dissolve.
• Overpacked jars: Leave enough room to pour in the brine and cover the vegetables.
• Tasting too soon: Let the cucumbers cool before trying them, then chill longer for more flavour.
• Covering while hot: Let each jar cool completely before covering and refrigerating.

How to store

Once cooled, cover the jars and store them in the fridge. The recipe does not specify a storage life, so make a small batch and use it while the pickles remain crisp and fresh; serve them with a clean utensil.

Frequently asked questions