This quick pickles recipe is created for immediate use rather than preserving them. This quick pickled cucumber recipe is for sure delicious. 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. Time to learn about all the ingredients in your quick pickled cucumber recipe.
Quick Pickles Recipe Ingredients
Cucumbers, The Cool Summer Food That’s Good for You
Cucumbers are the main ingredient in this quick pickled cucumber recipe. They are the perfect summer veggie that keeps your body hydrated, strong, and happy. They hydrate your body and help to flush out toxins. They are good for treating high blood pressure and for weight loss and may help fight cancer and reduce the risk of heart disease. They are highly alkaline-forming and may help reduce cholesterol and help with diabetes. A key ingredient for these quick pickles.
Onions are so healthy we put them in the Superfood category. Learn All About Nutritious Onions and How Not to Get Teary. Onions lend some flavour to these quick pickles.
WHO recognizes that Onions help relieve symptoms such as coughs, congestion asthma, and respiratory infections. Onions are full of protective phytonutrients, vitamins, trace minerals, quercetin (an important flavonoid), chromium, and unique anti-inflammatory nutrients.
Red Bell Pepper
Red pepper is my favourite; I think that is because it is sweeter. Peppers have 2 times as much vitamin C as oranges; red and yellow peppers have 4 times as much.
Water is part of this Quick Pickles Recipe.
It is important to use good water not straight out of the tap. Learn more about Unregulated Chemicals Found in Drinking Water Is Not Good For Us!
This is what I use in my kitchen: APEC Water Systems Top Tier-Built in USA-Ultra Safe, Premium 5-Stage Reverse Osmosis Drinking Water Filter System (Roes-50)
Salt is important in this quick pickles recipe.
Himalayan Salt is actually good for you! 100% NATURAL PINK & CERTIFIED: Sherpa Pink Himalayan Salt is is Kosher Certified, Non-GMO, and does not contain any MSG, Soy, Gluten, Dairy, or anti-caking agents. Salt is an important ingredient in these quick pickles so it is important to make sure you are using a healthy salt.
Stevia instead of sugar in this quick pickles recipe.
As I don’t use sugar for my cooking I often use stevia which is a healthy option. The stevia plant is incredibly sweet and also incredibly good for you. The leaf is 30 times sweeter than sugar while extracts are 300-400 times sweeter. So all you need in this quick pickle recipe is a few drops. The best stevia will, therefore, be the one that retains some whole food value and is water-based. Liquid forms will be less processed. Go here to learn How to Get the Best Stevia Without the Bitterness. I do enjoy a touch of sweetness to balance out the salt in the quick pickles.
Black Pepper adds a little extra flavour to this quick pickles recipe.
I like both of these black peppers: Trader Joe’s Black Pepper Peppercorns with Grinder or Simply Organic Pepper, Black Medium Grind Certified Organic. The pepper adds a bit of heat to these quick pickles. You can pepper according to your taste.
Time to Make This Quick Pickles Recipe
Quick Pickles Recipe
- 1 1/2 cup sliced cucumber
- 1/3 cup red pepper
- 1 small onion
- 3/4 cup apple cider vinegar
- 1/3 cup water
- 1/2 tsp Himalayan salt
- 3 drops liquid stevia
- 1/2 tsp dill seeds
- black pepper
- Slice cucumber, onion and red pepper
- Combine the apple cider vinegar with 1/2-cup of water, salt and the dill seed in a small glass container with a lid.
- Place the vegetables in with the liquid mixture.
- Make sure that they are all submerged, add cold water to cover.
- Cover and refrigerate for at least one hour.
- Now enjoy your creation of this quick pickles recipe.
I hope you enjoyed this quick pickles recipe.
This is another great quick pickles recipe:
Radish Pickles – This is another easy and quick pickle recipe. When you make these radish pickles you get to eat them very soon rather than waiting for days when preserving them the standard way.
Here is a quick way to process extra tomatoes:
Freezing Raw Whole Tomatoes (with their skins) This is much easier than canning tomatoes. The sweet taste of tomatoes is a great addition to many meals. Here is a way to have them available all year. The fastest way to do this is to freeze whole raw tomatoes but you can also freeze sliced, chopped, or puréed tomatoes if you prefer. The thawed tomatoes are good in any cooked tomato recipe. Be sure to season the tomatoes after thawing them and not before freezing as freezing them may either strengthen or weaken the seasonings that you use.
The tomatoes are best used in soups, sauces, and stews as they tend to become mushy when they’re thawed.
Try some fast jam recipes:
Yummy Prune Jam is Sugar-Free with Apples and Cinnamon– This prune jam was so easy to make and healthy without all that sugar usually found in jams. Adding the cinnamon made it extra delicious. I did add a little stevia to make it taste more like a jam. This recipe makes two small jars. It took me just over an hour which included taking lots of photos of the jam too.
Strawberry Jam – You will be surprised how this refined sugar-free, packaged pectin free, recipe tastes so good! We make our own pectin from the lemons though to help it stick together. This strawberry jam is also easy to make just like my apple raspberry jam.
Fig Jam – This fig jam is so good on toast or vanilla pudding and even on ice cream too. Yum! Also, it is very easy to make. Fresh juicy exotic figs are delicious and are also superfoods that have been around since 8,000 BC. This fig jam requires some more specialty ingredients than the apple raspberry jam but is worth it.
7 thoughts on “Quick Pickles Recipe That Is So Delicious, Easy to Make and Healthy”
Love your recipes!
How much pickling spice?
How much pickling spice? It’s not in the ingredient list. thanks.
The pickling spice/herbs are above:
1/2 tsp Dill Seed
Oh, didn’t realize. Thanks for the quick response. The pickles sound wonderful.
Jeanne, they are simple and delicious. Let me know how they work for you.
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.
Irena, they will definitely last for 10 days. I put a low time on just to be on the safe side. I often have some for a month which is lucky that they did not get eaten yet. 🙂