Quick Pickles
How to pickle (almost) anything in 30 minutes.
The Base Ratio
This is the starting line, not the finish line:
1 cup vinegar + 1 cup water + 1 tbsp kosher salt + 1 tbsp sugar
That’ll work for most vegetables. From there, you make it yours.
Want it tangier? Add more vinegar.
Want it less sweet? Dial back the sugar.
Want it zingy? Add red pepper flakes, chilies, or garlic.
Pickle It Your Way
Veggies: Red onion, cucumber, jalapeño, carrot, radish—anything thinly sliced will work. Thinner = faster.
Vinegar: White = classic. Apple cider = slightly sweet. Red wine = gorgeous but will tint your veg (you’ve been warned).
Sweetener: sugar is standard, but honey or maple syrup work. Start with equal parts sugar and salt, then adjust to taste.
Flavor Boosters: Peppercorns, coriander, mustard seed, dill… go wild.
Heat: Chili flakes, sliced jalapeños, or Thai chilies bring the fire.
Two Ways to Brine
Overnight Method
Bring the brine to a gentle simmer until the salt and sugar dissolve.
Pour it over sliced veggies. Cool to room temp.
Pop it in the fridge overnight. Done.
Dinner’s Almost Ready Method (aka The Quickie)
Bring the brine to a full boil.
Pour it over the veggies and let sit for 15–20 minutes at room temp.
By the time the oven timer dings, you’ve got pickles.
Throw any leftovers in the fridge.
Make It Yours
Quick pickles aren’t a recipe. They’re a framework.
A little acid. A little salt. A little sugar.
And a whole lot of room to riff.
Try it with onions. Or carrots. Or that sad zucchini in the crisper.
They’ll keep for a week or two in the fridge (if they last that long).