Meghan’s Corner: Quick Pickles

Quick Pickles

by Meghan E. White

Have you ever experienced a pickle emergency? You needed pickles right then and there, but there were none to be found in the refrigerator or the pantry. Have no fear! You can now make your very own homemade pickles in ten minutes. That’s right folks, ten minutes! No boiling jars and prepping canning equipment. No waiting for days or weeks to eat that first delicious pickle. Just mix up the brine, slice a cucumber, and voila! Pickles.

This super easy recipe is not your typical dill pickle. They are a bit sweet, a bit spicy, and a bit savory. So they won’t taste like regular ordinary dills, but still yummy. Pickling spice mix has mustard seed, cinnamon, ginger, bay leaves, red pepper, caraway, allspice, black pepper, coriander, and clove. The result of this delightful combination of spices is a much more flavorful pickle than just a boring canned cucumber.

These pickles would be fantastic with barbecue ribs, pulled pork, or brisket. A hamburger should have a nice crisp pickle. And what sandwich would be complete without a pickle? You could also put a dish of these out as part of an appetizer or bring them as a hostess gift to a dinner party. Or, just make a batch for your family and snack away. Let your imagination run wild.

There’s something satisfying about making things homemade. If you're like me, normally you would buy pickles at the store. I have wanted to make pickles for a long time. I’ve got pickle eaters in my family and that was a big motivator. But it was never a priority since desserts are usually my top priority in the kitchen, and dinner. I make lots and lots of dinners. Pickles do go nicely with dinners. I found a way to bridge the gap. I can now say I have made pickles twice, and I will do it again. I hope you will make pickles too. Be brave. You can do it!

Happy eating!

Let your conversation be always full of grace, seasoned with salt,

so that you may know how to answer everyone.

Colossians 4:6

Quick Pickles

1. Slice half an English cucumber into coins. Place inside a 16oz. Mason jar.

2. Make a brine by mixing 2 teaspoons salt, 2 teaspoons pickling spice, pinch of sugar, ⅓ cup white vinegar and ¾ cup water.

3. Pour brine over cucumber and add 4 sprigs of fresh dill into the jar. Attach the lid and gently shake to mix.

4. Refrigerate for 10 minutes.

5. Enjoy!


Double the brine and use an entire English cucumber.

They are quite tasty after 10 minutes but get much more flavorful the longer they sit.

The pickles stay nice and crisp after a week in the fridge.


About the Author

Meghan E. White at Mustard Seed Sentinel

Meghan was born in Southern California where she spent most of her youth. After several moves during her childhood, she ended up in Oregon, where she stayed for many years. Meghan never dreamed of being a writer, but God told her to write about Joey. After a few years of writing, it was time for a change of scenery. So, Meghan, her husband, and two sons picked up and moved to Texas. If you listen close you might catch her saying “Ya’ll” from time to time. She loves encouraging kids and adults through writing.

You can read Meghan’s column on the 4th Wednesday each month here at Mustard Seed Sentinel. Connect with Meghan on her blog, Twitter, Instagram, and via email.

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