Simple quick pickle recipe for any sandwich

For all those pickle lovers out there who love that perfect pickled vegetable on their sandwich, here are a couple of quick pickle recipes that you can do right at home.

Elevate any sandwich in just a few minutes by adding these quick pickles.

 This is a small-batch pickling process since you will have to refrigerate the pickles after making them.

I’ll be describing how to make two types of quick pickles that you can put on almost anything—on top of your favorite foods like pulled pork, burgers, sandwiches, and salads— or to use to prepare your favorite pickled snack, whether it’s classic cucumber pickles, green beans, or others.

This quick pickling recipe is much faster to prepare than traditional pickles but still uses vinegar brine.

How to make simple quick pickles

Both recipes are simple, but we’ll start with the simpler of the two, the quick pickled onions recipe.

You will need the following ingredients for this easy quick pickled onion recipe.

• Water
• Sugar
• Seasoned rice wine vinegar
• Red wine vinegar
• Salt
• Whole black peppercorns
• Red pepper flakes (optional)
• 3 Red onions

The second recipe is just a different variation from the first recipe. This is a sweet, tangy mustard pickle that will leave you wanting more. I use this recipe more for a classic cucumber pickle basic brine, but it can be used for whatever you feel like pickling.

For sweet, tangy mustard pickle brine, you will need:

• Water
• Sugar
• Seasoned rice vinegar
• Red wine vinegar
• Salt
• Whole black peppercorns
• Yellow mustard powder
• Whole mustard seeds
• Red pepper flakes (optional)
• Red onions (used as an example)

Both of these brines are amazingly easy to prepare at home and are great recipes you’ll want to pass on to the family so they can enjoy these easy pickle recipes for years to come! Surprise your next lunch or dinner party with your new pickled topping or side that will become the new hit everyone will rave about.

No special equipment is needed for these quick pickles. All you need to get started are:

• Stovetop burner
• Boiling pot/saucepan
• Mason jars with lids or other glass jars to put your finished product in. Wide-mouth jars work best.

The cooking process is the exact same for both brines. The only difference is the ingredients. Follow these quick and easy steps and you will be making your very own homemade pickles like mom used to make.

Let’s get started on your new favorite pickles.

Step one

Start off by simmering a simple brine to fuse all the ingredients together. To do this, add 2 cups of water, 1 cup of seasoned rice wine vinegar, 1 cup of red wine vinegar, 5 tablespoons of sugar, and 5 tablespoons of red pepper flakes (optional) to your boiling pot.

If you are making the sweet and tangy mustard pickles, you would also add 3 tablespoons of mustard powder and 2 tablespoons of whole mustard seeds.

Place the pot with all the ingredients on the stovetop and heat on medium heat the pickling liquid to a gentle simmer. While your brine is reaching a simmer, prepare your vegetables to pickle.

For this example, I will be using red onions, but you can use other vegetables like small cucumbers, English cucumbers, Kirby cucumbers, thinly sliced radishes, jalapeño peppers, bell peppers, and other peppers.

Thinly slice 3 red onions and distribute them into three different vessels (these vessels must be heat resistant!). This recipe yields about 6 – 7 cups.

Step two

Now that you have your onions ready and your pickling brine simmering, remove the brine from the heat and pour the hot brine into the containers with the onions. Try to add enough of the brine to submerge the onions.

Use a fork to help press the onions down so that they are covered with brine.

Set the containers aside and let them reach room temperature, which should take 30 to 40 minutes.

That’s it! Your quick pickled veggies are ready to serve with your favorite foods for the perfect accent to add tang and zip!

The pickles are ready to eat after reaching room temperature but can last around three weeks of refrigerated storage, and personally, I think they get better as they sit and deep flavor develops.

I hope you enjoy this quick, simple, and delicious recipe. Try using different vegetables and the pickles in different ways, or make an assortment to serve as a giardiniera. Bigger vegetables will benefit from longer storage, where they’ll develop extra flavor.

Bring these pickles to a picnic or an event to show off your new culinary skill. Impress your family and friends when they ask where you got them—when you can proudly say you made them from scratch.

No one will have to know that they’re super easy refrigerator pickles.

Serve them on your favorite sandwich with these yummy homemade tater tots as a side.