Quick Healthy Pickles

Quick pickles are done for immediate use rather than preserving. They also have a simpler flavour than the preserved kind.

The reward of making quick pickles is that with very little effort you could be enjoying pickles today.

Quick Pickles



3/4 cup Cider Vinegar
1/3 cup Water
1/2 tsp Himalayan salt
1 1/2 cups sliced Cucumber
3 drop Stevia
1 small Onion, sliced
1/3 cup chopped fresh Red Pepper
1/2 tsp Dill Seed
Black Pepper


1. Combine cider vinegar with 1/2-cup of water, salt and dill seed in a small glass container with lid.
2. Place vegetables in with the liquid mixture.
3. Make sure they submerged, add cold water to cover.
4. Cover; refrigerate at least 1 hour.
Salt draws moisture out of the vegetables, and encourages the growth of useful bacteria so do not skimp on it.

These Quick Pickles will keep for about 10 – 20 days.

This is another great quick pickle recipe:

Tasty Quick Radish Pickles

Radish Pickles

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Diana Herrington

Diana has been writing about natural health and wellness for over 20 years. Having used foods to heal her own body, she now shares her wisdom with others.

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  1. They are very good. I live in foreign country and had to work with stronger vinegar (8%). I also put sugar instead of Stevia. I only hope that they will keep for at least 10 days. What about to put there slices of carrot?
    Thank you for your recipe.

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