Crunchy, tangy, and ready in hours — not weeks. These quick-pickled cucumber and pepper jars are the easiest way to turn fresh produce into bright, punchy pickles. No canning equipment, no fuss — just slice, pour, and refrigerate.
Ingredients
- 2 large cucumbers, thinly sliced into rounds
- 2 bell peppers (1 red, 1 yellow), thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, smashed
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 bay leaves
- Fresh dill sprigs (a few per jar)
Instructions
- Pack the jars: Divide the cucumber rounds, pepper slices, red onion, garlic, bay leaves, and dill sprigs evenly between two clean quart-sized mason jars. Pack them snugly but don’t crush the vegetables.
- Make the brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a gentle boil over medium-high heat, stirring until the sugar and salt fully dissolve.
- Add the spices: Remove the brine from the heat. Stir in the mustard seeds, peppercorns, and red pepper flakes (if using). Let it cool for 5 minutes so it’s hot but not violently boiling.
- Pour and seal: Carefully pour the hot brine over the vegetables, making sure everything is fully submerged. Tap the jars gently to release air bubbles. Seal with lids.
- Cool and chill: Let the jars cool to room temperature (about 1 hour), then refrigerate. The pickles are ready to eat in 4 hours but taste best after 24 hours. They keep for up to 3 weeks in the fridge.
Pro tip: Use a mandoline for paper-thin, even slices — uniform thickness means every bite pickles at the same rate and stays crunchy. For extra-crisp pickles, add a grape leaf or a pinch of pickle crisp granules to each jar.
Estimated nutrition per serving (1/2 cup): 35 calories, 1g protein, 0g fat, 8g carbohydrates.
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