15 Minute Pickles

Sharron Boerum


These pickles are not "canned", but can be stored in jars just the same, or even in a tightly covered bowl. Ready in 1 day, but taste best after 3 days. Will last for 2 weeks.

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15 Min
Stove Top


1 1/2 c
1 c
white vinegar
1 Tbsp
pickling salt or non-iodized salt
3/4 tsp
pickling spice
medium cucumbers, cut in 1/4 inch slices
medium onion, sliced (1 cup)
medium red or green bell pepper, sliced (1 cup)


1In medium saucepan, combine sugar, vinegar, salt and pickling spice. Bring to a boil.

2Meanwhile, place cucumber slices, onion and peppers in alternate layers in clean 1-quart glass jar or plastic container with lid, packing tightly.

3Pour hot syrup into jar to cover vegetables. If needed, run table knife between pickles and jar to release air bubbles. Close jar with lid; refrigerate.

4Pickles are ready to eat in 1 day, but taste best in 3 days.

5Storage is good for up to 2 weeks.

About this Recipe

Course/Dish: Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy