I know, I know, it’s been far too long since I’ve posted a new recipe. I have a good reason though. I promise.
It’s FINALLY feeling like spring here. One week after the blizzard that brought in 2 feet of snow, and an April snow day, we had our first 70 degree day of the year. YES, you guys, Monday hit 70F, and I was beside myself. My body craved the sun, and staying out of it was NOT an option! So I made the executive decision: soak up the sun, in hopes that you were doing the same.
I’m back though – with a QUICK recipe that’s here to kick off spring (honestly, I want to just say summer, because that’s all that’s on my mind!). We have to get back out there and enjoy these few fleeting months of sun while they last. 😉
By we, I mean those of us that are in the land of the cold, anyway. The rest of you lucky ones can keep on enjoying the sun sans time restriction. Either way – the farmer’s markets are popping back up. I love making a Saturday morning trip down to the farmer’s market for a pastry, coffee, and all the fresh veggies!
And what better way to use a large order of cucumbers than to make quick homemade pickles?! We can’t forget about the pickled onions, either. What else does your summertime spread need? Not much more, I’d say!
Throw ’em on burgers, salads, or falafel sliders (coming soon!!!) to jazz things way up!
They’re tangy, brine-y, spicy (or not, your choice!), and have that crunch, texture, and pow of flavor you crave!
Now go, start your quick pickling and stay tuned for the falafel sliders!
Quick Homemade Pickles
- 1/2 cup water
- 1/2 cup white vinegar
- 1 1/2 teaspoons sugar
- 2 teaspoons coarse sea salt
- 2-3 smashed garlic cloves
- 1/2 teaspoon dried dill, or 2 teaspoons fresh
- Heaping 1/2 teaspoon black peppercorns
- Optional: 1/2 thai chili pepper
- 1 medium cucumber, thinly sliced
- 1/4 cup water
- 1/4 cup white vinegar
- 3/4 teaspoon sugar
- 1 teaspoon coarse sea salt
- Heaping 1/4 teaspoon black peppercorns
- 1/2 red onion, thinly sliced
- In a small saucepan, heat water, vinegar, sugar, and salt. Bring to a boil. Meanwhile, in a 16 ounce mason jar, place garlic, dill, peppercorns, and chili pepper in bottom. Stack cucumber slices in the jar. Pour boiling vinegar mix on top. Let cool completely, cover and store in fridge. Cucumbers are ready to use in about 30 minutes (once cool) but will have more flavor the longer they sit - I recommend a couple of hours.
- In a small saucepan, heat water, vinegar, sugar, and salt. Bring to a boil. Meanwhile, place the peppercorns in the bottom of an 8 oz. mason jar. Stack thinly sliced red onion in the jar. Pour boiling vinegar mix on top. Let cool completely, cover and store in fridge.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
I can’t believe I’ve still never tried pickling anything, especially because of how much I love that brine-y-ness. Definitely have to try this! And YAY for finally getting some sun in MN. Soak it all up! xx
I know, it’s so easy but I have to remind myself to make pickles, too! Thanks, Ruby!
I LOVE these on my falafel sliders and I typically do not like raw onions! So good.
I feel the same about raw onions, too! But LOVE these!
The pickles and pickled onions are so easy to make!! Love them with the sliders (which are the best!!) but they go with everything!!
I’m so glad to hear you love them! They truly are so easy! Thanks, Molly!!
The perfect pickle recipes!! I always love me some falafel sliders and these are perfect accompaniments 🙂
Ah thank you so much! I’m so glad you love them!