I was so excited to finally find pickling cucumbers in the farmers’ market this week..! I have been waiting for those tiny, crunchy, perfect little cucumbers to be in season, and the moment I spotted those, I got a big bag and went home to make 2 kinds of pickles! I made a salt brine one which is a quick, simple recipe that my grandma makes (works for other kinds of veggies too), and a vinegar based one as well, which takes a few more minutes of work, and is totally worth it!

 

Prep time: 10 mins
Cook time: 5 minutes
Wait time: 5-7 days
Makes 1L

 

Nut free Gluten free

 

Salt Brine Pickles:

Ingredients

  • 1L jar
  • 3 cups mini pickling cucumbers (or 4 Persian cucumbers, or 1 English cucumber)
  • 2 garlic cloves
  • 4 dill sprigs
  • 1/2 tsp black peppercorns
  • 3 cups warm water
  • 3 tsp sea salt

Instructions

In a jug or bowl, mix 3 cups warm water with 3 tsp salt, until the salt is dissolved.

Place cucumbers (whole or sliced) into a 1L jar.

Add garlic, peppercorns, and dill. Cover with water mixture, leaving 1cm of air at the top.

Loosely place the lid on top of the jar. The lid should be left to only gently cover the jar, and not be fastened.

Place the jar on a plate* and leave on the counter, away from direct sunlight, for 3 days.

After 3 days, tightly close the lid and transfer the jar into the fridge for at least 4 more days.

* The plate will catch any liquids that may overflow during the fermentation process.

 

Vinegar Base Pickles:

Ingredients

  • 1 ½ cups water
  • 1 cup apple cider vinegar
  • 1 tbsp cane sugar
  • 1 tsp salt
  • 1L jar
  • 3 cups mini pickling cucumbers (or 4 Persian cucumbers, or 1 English cucumber)
  • 2 garlic cloves
  • 4 dill sprigs
  • 1/2 tsp black peppercorns

Instructions

Place cucumbers (whole or sliced) into a 1L jar.

In a small pot, place water, apple cider vinegar, sugar and salt. Bring to boil, then turn off the heat. Stir well to make sure the sugar and salt have dissolved completely.

Pour the vinegar mixture over the cucumbers (while still hot), and set aide to cool down.

Once the vinegar mixture has cooled down, add garlic, peppercorns, and dill on top of the cucumbers.

Cover with lid and transfer into the fridge for 5 days.

If you can’t find the tiny mini cucumbers, other kinds of cucumber work too – I prefer Persian cucumbers for pickling, as they are often crunchy as well, and you can pickle them whole or sliced, or you can always use English cucumbers and slice them – just make sure they are not too watery and have a good crunch.

These recipes are both “quick fridge pickles” – as they are not being canned, keep them in the fridge until consumption.

 

Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media 😍

 

Subscribe to my Recipe of the Week list to get a fresh, plant-based recipe straight to your inbox, each week!

 

Looking for more recipes?

Click here to get your printed or electronic copy of my new cookbook!

100 vegan recipes from my food journeys around the world.