So it’s just before dinner and you realized that you never took the time to pickle those fresh summer cucumbers. Never fear; we’ve got you covered. With these Fastest Pickles in the West, you’ll have tasty pickle slices on the table in less time than it’ll take you to fire up the grill.
Here’s how easy it is: You just have to boil up a little vinegar solution, let it cool, and then pour it into a Ziploc bag or plastic container along with some sliced cucumbers, and then let it all chill while you make dinner. Toss in a few red onions, mustard seeds, fresh dill, garlic, or any of your other favorite veggies, and you’ve got a whole side dish taken care of. Chef Joe gave us this version, but we’ve since experimented with other herbs and flavorings.
Fastest Pickles in the West
- 1 1/2 cups white vinegar
- 1/4 cup sugar
- 1 T. salt
- 1/4 tsp. red pepper flakes
- 1/2 tsp. mustard seeds optional
- 1 clove garlic peeled
- Ground pepper to taste
- 4 to 5 small pickling cucumbers sliced
- 1 red onion peeled and sliced
- 5 to 6 sprigs fresh dill
In a medium saucepan, bring the vinegar, sugar, salt, red pepper flakes, mustard seeds, garlic, and pepper to a boil. Set aside for 30 minutes to cool.
Pour the liquid into a large Ziploc bag or plastic container. Add the cucumber, onion slices, and fresh dill. Shake and/or massage to mix. Let the mixture sit in the refrigerator for 15 to 20 minutes (or longer) before serving.
And just like that – you’ve got pickles on the dinner table. They’re not too “sharp” either, so they’re kid-friendly as well. Now pass the burgers and hot dogs!