From Cukes to Pickles: Experimenting with Quick Pickling
Anna Glasgow
Senior Garden Specialist
Taylor Holste
Nutrition Assistant Director
Americans eat almost 20 billion pickled cucumbers every year. That’s a lot of cucumbers! Grow your own cucumbers to pickle with help from our expert garden educator. You don’t need fancy equipment to make pickles – they can be made with the “quick pickle” method in your fridge. Our expert nutrition educator will share a customizable recipe for quick pickles. The options are endless!
Planting seasons may vary depending on your planting zone. Because the Poe Center is located in central North Carolina, we plant in Zone 8a. To find your planting zone, go to https://planthardiness.ars.usda.gov/
Many store-bought pickles are made with high amounts of sugars or sodium. Making your own pickles gives you more control over the ingredients, allowing you to adjust the sodium, sugar, spice level, and flavors. The recipe below is totally customizable based on your personal tastes or culture. Try this recipe with your kids – we recommend making multiple batches with different ingredients to figure out your favorite recipe!
This recipe is a quick pickle recipe, not intended for long-term storage. These quick pickles typically last up to two weeks in the fridge.
Quick Refrigerator Pickles
Recipe: N.C. State Co-Operative Extension
Equipment: heat-safe glass jar, pot for boiling, knife, cutting board
Ingredients
1 Cucumber, sliced in rounds
1 Jalapeño pepper, sliced in rounds
2-3 garlic cloves
1-2 bay leaves
1 Tbsp mix of peppercorn, mustard seed, red pepper flakes
2-3 fronds of dill
3 small nasturtium flowers
Brine:
1 cup apple cider vinegar
1 cup water
1 Tbsp salt
1 tsp sugar (or less)
Instructions:
- Place all of the solid ingredients into a clean, heat-safe glass jar. Make sure there is at least a half inch of space left at the top.
- Combine brine ingredients and boil for two minutes, allowing the salt and sugar to dissolve.
- Pour hot brine over jarred ingredients, still leaving a half inch of space from the top of the jar.
- Close the lid of the jar and let marinate in the fridge for two days.
- Enjoy your homemade pickles for up to two weeks.
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