How To Make Quick Pickles

A simple pickling liquid that lends zesty and salty perfection to your quick pickled vegetables.

Course Appetizer, Salad, Snack
Keyword pickles, quick pickles


  • 4 cups distilled vinegar
  • 2 cups filtered water
  • 1/4 cup unrefined sugar
  • 3-4 tbsp kosher sea salt
  • 4 cups veggies for pickling
  • fresh herbs
  • whole cloves garlic


  1. Boil a large pot of water and add the jars and lids you plan to use for the pickles. Boil for 10 minutes.

  2. In a sauce pan, combine all pickling ingredients and heat on high until all the sugar and salt has dissolved.

  3. Remove from heat and let cool for 20 minutes. In this time, cut and prep your vegetables for pickling.

  4. Thinly slice your veggies and place them into a glass jar. Add fresh herbs or spices (optional) -- I used dill sprigs and whole cloves of garlic for the making garlic dill cucumber pickles.

  5. Pour Pickling liquid to top of jar and cover with lid. Let cool at room temperature for another 30 minutes, before storing in the fridge.