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–+ servings

Quick Pickles

These quick pickles, made with Mrs. Wages® Quick Pickle Mix and a little twist, are the perfect balance of tangy, sweet, and savory, offering a fast and easy way to enjoy homemade pickles in just a few hours. With minimal prep, they deliver fresh, crunchy bites that add a burst of flavor to any meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Recipes, Snacks
Servings 3 32oz Jars
Calories 300 kcal

Ingredients
  

  • 3 lbs Pickling cucumbers
  • 2 1/2 cups White vinegar (5% acidity preferred)
  • 3 1/2 cups Filtered water
  • 1/3 pouch Mrs. Wages® Kosher Dill Pickles Mix
  • 1 tbsp Pickling spices (divided 1tbs per jar)
  • 6 cloves Garlic (divided 2 per jar)
  • 6 Dried chiles de arbol (divided 2 per jar)

Instructions
 

  • Wash jars with warm soapy water.
  • Wash cucumbers, cut off blossom end, and discard. Slice into spears or chips as preferred.
  • Pack cucumbers into mason jars just to the shoulder, leaving room to cover the cucumbers with liquid.
  • Add 1tbsp pickling spice, 2 garlic cloves and 2 chiles to each jar.
  • In a nonreactive pot (see notes) combine vinegar, water, and Mrs. Wages® pickling mix. Stir constantly, bring to just under a boil, and remove from heat.
  • Pour liquid into jars, completely covering cucumbers.
  • Depending on how you want to store your pickles you can put the jars directly in the refrigerator to be eaten immediately or can them by putting them in a boiling water bath for 15 minutes. *Jars that don't property seal after a water bath need to be stored in the refrigerator. Pickles will be ready to eat in 24 hours.

Notes

  • Cucumbers: I prefer using Persian cucumbers because the skins are thinner allowing the cucumbers to absorb the brine better.
  • Cutting the cucumbers: Be sure to cut off and discard the blossom end of the cucumbers to ensure you have crispier pickles. The blossom end contains enzymes that can cause the cucumber to soften during the pickling process. These enzymes, particularly pectinase, break down pectin, which is a structural polysaccharide in the cucumber's cell walls.
  • Nonreactive pot: Using a nonreactive pot when making pickling liquid means choosing cookware that will not chemically react with the vinegar. Reactive materials like aluminum, copper, and cast iron can interact with acids, potentially altering the flavor of the food and causing undesirable changes to the cookware itself. I suggest using stainless steel, enamel-coated cast iron or ceramic.

    • Nutrition

    Calories: 300kcal
    Keyword canning pickles, pickles, quick pickles
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