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.


★★★★★ 1 vote

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
  • 2
    medium cucumbers, cut in 1/4 inch slices
  • 1
    medium onion, sliced (1 cup)
  • 1
    medium red or green bell pepper, sliced (1 cup)

How to Make 15 Minute Pickles


  1. In medium saucepan, combine sugar, vinegar, salt and pickling spice. Bring to a boil.
  2. Meanwhile, place cucumber slices, onion and peppers in alternate layers in clean 1-quart glass jar or plastic container with lid, packing tightly.
  3. Pour 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.
  4. Pickles are ready to eat in 1 day, but taste best in 3 days.
  5. Storage is good for up to 2 weeks.

Printable Recipe Card

About 15 Minute Pickles

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

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