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One of my summer celebration goals was to learn how to make quick pickles. I’m happy to say I’ve done it! 

In total, I tried my hand at making three different kinds of pickles: sweet pickles (like bread and butter), dill pickles, and special nightshade-free spicy pickles. 

The goal was to have tasty, crunchy pickles that were easy to make. By making them myself I get to control the ingredients and be sure there aren’t any hidden nightshades. 

Plus, it’s not like you can buy nightshade-free spicy pickles in the grocery store!

Here’s how to make three kinds of quick pickles, all nightshade-free… 

Items Needed

• Sterilized jars with tight lids 
• Measuring cups and spoons
• A saucepan

Ingredients

Each batch as listed makes about a cup of pickles — a full eight ounce jar. If you want more pickles, double or quadruple the recipe and use pint or quart jars instead. If you want fewer pickles, halve the recipe and use a small 4oz jar.

You can use other kinds of cucumbers, but they might be mushier. I found that mini cucumbers were a good, easy-to-find alternative to designated pickling varieties since they’re small and crispy.

You can use apple cider vinegar in place of white vinegar, but it will make your pickles taste kind of apple-y. I wasn’t a fan, but if you really like ACV then go for it!

Sweet pickles:

• 2-3 mini cucumbers
• 1 tsp kosher salt
• 1 Tbsp sugar
• ½ cup white vinegar
• ¼ cup water

Dill pickles:

• 2-3 mini cucumbers
• 2 tsp kosher salt
• 1 tsp sugar
• ¼ tsp ground mustard
• 8-10 peppercorns
• A clove of garlic, smashed
• A good-sized sprig of fresh dill (or two)
• ½ cup white vinegar
• ¼ cup water

Sweet-and-spicy pickles:

• 2-3 mini cucumbers 
• 1 tsp kosher salt
• 1 Tbsp sugar
• ¼ tsp ground mustard
• ½ tsp wasabi powder — add more if you like it really spicy
• 8-10 peppercorns
• A clove of garlic, smashed
• ½ cup white vinegar
• ¼ cup water

Instructions

Slice your cucumbers thinly — however thick you want the pickles to be.

Combine salt sugar, vinegar, and water (and mustard/wasabi if using) in a saucepan. Bring to a boil and stir, cooking until sugar is dissolved. Let cool.

Place cucumbers (and peppercorns, garlic, and dill if using) in your jars. Pour cooled brine mixture over top to cover the cucumbers. Cover tightly with lids and place in refrigerator. 

Let sit for at minimum 24 hours and ideally at least a week, then serve your quick pickles as you usually would.

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