Overnight Quick Pickles with Ginger

A homemade touch makes a simple picnic or impromptu feast all the more tasty. Rather than reaching for a jar of pickles at the market, pick up some mini cucumbers and fresh ginger, then make your own quick pickles overnight in the refrigerator with the help of some pantry staples. The resultant flavor is fresh and vibrant, plus it doesn’t require any special canning equipment.

Certainly you can allow these pickles to sit in the brine longer than overnight, but I love being able to make them one day and enjoy them the next. While I enjoy pickled vegetables, I have never had an interest in the canning process, and I’ve come to enjoy the flavor of quick pickles more than the fermented variety. The results may not store as long, but they certainly make up for that in freshness. Plus, you can taste these pickles along the way to make sure they’ve reached just the right flavor.

Ingredients

4 mini cucumbers
1-inch piece fresh ginger
1 cup water
½ cup apple cider vinegar
3 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
¼ teaspoon red chile flakes

When making quick pickles, I like to use organic mini cucumbers, but you could also substitute with the Kirby variety. Avoid long cucumbers with thin skin or those that are waxed. If you happen to grow your own or find some at the farmer’s market, even better, as the freshest cucumbers will taste best.

Cut the cucumbers diagonally into ¼-inch thick slices. Thinly slice the peeled ginger. Layer the vegetables in a glass or other non-reactive bowl.

Next prepare the brine. Heat the remaining ingredients in a saucepan. Bring to a simmer and stir to make sure the sugar is dissolved.

Pour the brine over the cucumber and ginger slices. Allow to come to room temperature. Refrigerate covered overnight, stirring a couple of times. Serve chilled.

Remaining pickle slices can be kept in brine in the refrigerator.