Zesty Quick Pickles

Goodness gracious. Maybe some of you noticed today that my site was down… the dreaded 500 error! I woke up all ready to start writing a new post on some tasty pickles for you guys and I couldn’t do a thing. Now this wouldn’t be as big of an issue if I knew anything about writing HTML, but sadly, I do not. Somehow I have been running this blog by the skin of my teeth but this stressed me out all day. Like the only thought running through my mind today was “WHAT IF SOMEONE NEEDS TO MAKE MY MICROWAVE COOKIE DOUGH AND THEY CAN’T???” A little dramatic, sue me 🙂

Anyways, thanks to a lovely fella at my web hosting hub things are back in business and I am a happy girl. I am also happy because I got little, chubby cucumbers in my CSA last week and made some delectable homemade pickles! One thing I have always loved, since I was a little girl, was pickles. Over time I grew to love more and more kinds and the quick ones in the fridge are now my fave. Sweet, salty, spicy, I don’t discriminate. These are pretty zesty, but you can tone them down if you like. Just use less pickling spices!

On another FABULOUS NOTE, I am leaving for Mexico in just a couple days now for my lovely friend Emily’s wedding! I have never been in a wedding, nor have I been to a destination wedding so I am pretty jazzed. Also jazzed that I get to spend 5 days on a beach in Mexico pretending I don’t have a care in the world and enjoying some tasty beverages! Yay for vacations! And then when I get back two weeks later I am in my lovely cousin Katie’s wedding in northern MN. Can’t wait for all the freckles I will have in those wedding photos 😀


Sweet Potatoes and Smiles, The Freckled Foodie


Veggies and spices


Ready for the brine

Yum, pickles!

Zesty Quick Pickles

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 pint jars
  • Difficulty: easy
  • Recipe type: Side dish, veggies, appetizers


  • 2 c Water
  • 2 c Vinegar (I used half white and half apple cider)
  • 2 1/2 tbsp Sea salt
  • 4-8 tsp Pickling spice, 1-2 per jar
  • 8 cloves Garlic, 2 per jar
  • 4 Bay leaves, 1 per jar
  • 4-8 sprigs fresh Dill
  • 1 Onion, sliced or quartered
  • 8-12 small, pickling Cucumbers, quartered


  1. Over medium-high heat bring water, vinegar, and salt to a simmer
  2. While the water is heating ensure your jars are clean and dry
  3. Divide the cucumbers, garlic, and onion amongst the jars
  4. Add the pickling spices and dill to each jar
  5. Once the brine is simmering use a funnel to pour it evenly into the jars leaving about a 1/2 inch room at the top of each
  6. Screw lids tightly on and let come to room temperature
  7. Refrigerate the jars for at least 48 hours
  8. They will keep in the fridge for 3-4 weeks!

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Comments: 15

  1. Lisa August 14, 2013 at 12:55 pm Reply

    This looks delicious. Is this okay for canning? I’d like to put up some pickles for winter, but I’m knew to pickles lol. Have you ever canned this recipe? Do you think canning would be ok? Thanks!

    • thefreckledfoodie August 14, 2013 at 1:59 pm Reply

      Lisa, This is just a quick pickle so it wouldn’t last until winter, only up to about a month. I am sure if you search the awesome paleo recipe sharing websites you could find one that is a good option!

  2. Maha August 14, 2013 at 7:11 pm Reply

    the look delicious and Id love to make them but do you have a recipe for the pickling spices u used

  3. Cucumbers – Paleo | PaleoWhy August 18, 2013 at 12:23 pm Reply

    […] Zesty Quick Pickles – Freckled Foodie […]

  4. Lisa August 28, 2013 at 11:17 pm Reply

    I made these a few weeks ago, and we tried them today. WOW. SO GOOD! Between 5 of us, we almost ate a whole quart today lol. Thank you for sharing this!

    • thefreckledfoodie August 29, 2013 at 7:32 am Reply

      Lisa, I KNOW! I am totally addicted to these and am sad that after the season is over I will have to wait until next year to make them again!

  5. John Brown September 6, 2013 at 12:28 pm Reply

    I am doing this! I love Pickles!!!!

  6. Kristen September 19, 2013 at 2:40 pm Reply

    This recipe was a huge hit. So easy and really good!

    • thefreckledfoodie September 19, 2013 at 6:28 pm Reply

      Kristen, I’m glad it was a hit! I know everyone at my house loves them, even my 16 month old niece!

  7. Stacey September 8, 2014 at 8:12 pm Reply

    To a couple of the readers wondering about canning these, I canned them using this exact recipe and used a standard pickle procedure for the canning instructions from a canning book. They turned out great! Nice and zesty, with lots of flavor!! We will be making these again 🙂

  8. Kristen September 21, 2014 at 4:56 pm Reply

    This is the second year I’ve been using this recipe, it’s PERFECT for my abundance of cucumbers.

    • thefreckledfoodie September 21, 2014 at 5:16 pm Reply

      Kristen, so glad to hear that! I love making them this time each year too 🙂

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