We love the vinegar soaked crispness of a delicious quick pickle, and people are always oh-so-impressed when you tell them they are enjoying a homemade spear from your kitchen. Traditional pickling seems nerve-racking, as the opportunity for an error in the process seems high to an inexperienced canner like me.

If you’re in the mood for a scrumptious pickle, try the recipe below:

*Modified from the Tartine Quick Pickle Recipe

2 English Cucumbers

6 TBSP Fresh Dill

2 TBSP Whole Black Peppercorns

1.5 Cups Rice Wine Vinegar

2 Cups Water

5 Whole Garlic Cloves

1 Spicy Pepper

1 TBSP Sea Salt

  • Clean and slice your cucumbers 1/8 inch thick (use a mandolin for lightling speed precision)
  • Chop your fresh dill, and peel your garlic cloves
  • Add all ingredients to a large bowl, and stir to combine
  • Cover your bowl with a towel, and set aside at room temperature for at least an hour
  • Eat same day at room temperature, or refrigerate in a seal-able container for up to two weeks 

English Cucumbers










We were lucky enough to receive a mason jar of Spicy Sriracha Pickles made by pickle master Greg Plotkin. After we’d consumed every last spear, we saved the brine as we thought it would make a delicious addition to homemade Bloody Mary’s. We ended up omitting ¾ cup of the rice wine vinegar, and replacing it with his amazingly flavorful brine. The above recipe stands well on its own, but feel free to get creative based on the herbs, spices, and produce your family loves to eat. I think next time we might add a little fennel bulb, mustard seeds, and smoked salt for a different take on this classic.

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