Side Pickles Recipe

Trim and slice

Wash cucumbers under cold running water. Trim both ends. Slice cucumbers into 1/8- to 1/4-inch thick round slices (or lengthwise into spears if preferred) and place into a large bowl.

In a separate bowl, dissolve 1 tablespoon kosher salt in 4 cups ice water. Submerge the cucumber slices in the salted ice water and let sit for 30 minutes. This helps keep them crisp and draws out excess water.

After 30 minutes, drain cucumbers in a colander and pat dry with clean kitchen towels or paper towels.

Make the brine

Combine 2 cups water, 1 cup white vinegar, 2 teaspoons sugar, and 1 teaspoon kosher salt in a small saucepan. Add smashed garlic cloves, black peppercorns, mustard seeds, dill seed (or fresh dill), and red pepper flakes.

Bring the mixture to a simmer over medium heat, stirring just until the sugar and salt dissolve. Remove from heat and let brine cool for 5–10 minutes (hot brine will wilt cucumbers; warm is fine if you want quicker pickling).

If you prefer a fully cold-pack quick pickle, allow the brine to cool completely to room temperature before combining with cucumbers.

Pack jar

Place optional fresh dill sprigs and any remaining spices into the bottom of the sterilized jar. Tightly pack the drained cucumber slices into the jar, leaving about 1/2 inch headspace.

Pour the warm or cooled brine over the cucumbers, fully submerging them. Tap the jar gently to release air bubbles and top up with additional water or vinegar if needed to maintain 1/2 inch headspace. Wipe rim clean and seal with the lid.

Let the jar cool to room temperature if brine was warm. Refrigerate the sealed jar. Quick pickles will develop good flavor after at least 4 hours, best after 24 hours. Store in the refrigerator for up to 4 weeks.

Serve chilled as a side with sandwiches, burgers, or as a snack. Use tongs or a fork to plate a portion.