15-Minute Fridge Pickles
Got fresh cucumbers that need using up? This quick pickle recipe turns them into tangy, crisp pickles in just 15 minutes of prep time. Our Original Apple Cider Vinegar gives them a clean, bright flavor, or use our Wildfire Cider if you want a little heat.
15-Minute Fridge Pickles (fills one quart jar)
- 1 pound cucumbers
- 1 small sweet onion
- 2-3 cloves fresh garlic, sliced
- 1 cup Original Apple Cider Vinegar (or Wildfire Cider for heat)
- 1 cup water
- ¼ cup granulated sugar
- 1 tablespoon kosher salt
- Optional spices: fennel, coriander, pepper, ginger, mustard seeds, dill
Slice cucumbers into ¼-inch rounds and thinly slice the onion. Pack into a clean quart jar with the garlic and any optional spices, leaving about an inch at the top.
Bring water, vinegar, sugar, and salt to a boil, stirring until everything dissolves. Pour the hot brine over the vegetables, making sure to eliminate air bubbles.
Let cool slightly before refrigerating for at least 24 hours—this is when the magic happens and flavors really soak in.
Use them on grain bowls, salads, sandwiches, or straight from the jar. They'll keep for a month in the fridge.
Kitchen Tip: Try different spice combinations—dill for classic flavor, or coriander and fennel for something more sophisticated.
