Kwickles! Our Original Quick Pickle Recipe
Crisp, tangy, and ready fast — this is where Kwickle started in my kitchen!
🧂 Ingredients
1–2 medium cucumbers (sliced)
3.5 tablespoons Kwickle seasoning (or 1 Kwickle Double Dill packet)
1 cup 5% vinegar
1 cup water
Instructions
Add Kwickle seasoning to a 1-quart mason jar or similar container.
Fill with sliced cucumbers.
Pour in vinegar and water.
Seal, shake well, and refrigerate.
⏱ Ready When?
Thin slices: as little as 1 hour (or even less!)
Thicker slices: a few hours
Whole small cucumbers: 1–2 days
But honestly… they’re still fun to snack on early if you can’t wait.
🧠 How Much Does This Make?
This recipe makes about 1 quart of pickles.
A standard quart jar usually takes about 1 medium cucumber, depending on how you slice it.
🔄 Make It Your Own
There’s no wrong way to make your Kwickles.
Try chips, spears, wedges, or minis
Thinner cuts = faster pickles (as little as an hour or less)
Thicker cuts = more crunch
You can even use a bowl or larger container for bigger batches — just make enough brine to fully cover your cucumbers and you’re set.
🍶 Vinegar Tips
The standard starting point is:
👉 50/50 vinegar to water (“cuppa cuppa”)
Most vinegar is around 5% acidity, but brands can vary slightly.
From there, you can play:
More vinegar → faster pickling, sharper bite
Less vinegar → milder, smoother flavor
Try different types too:
Balsamic (my favorite with steak — a little fancy)
Apple cider vinegar
Rice wine vinegar
They all work — and make wonderful quick pickles!
🔥 Pro Tips
Shake the jar a few times early on
Add peppers like jalapeños or habaneros for extra bite
Toss in red pepper flakes for heat
Reuse the brine once if you like — just add more cucumbers and top off with a little more vinegar/water mix
You’ll find with our double recipes the brine still has plenty of pop left.
🧊 Storage
Pickles will keep in your fridge for a week or more (if they last that long).
