Instant Pickled Cucumbers and Peppers

When I think of pickling vegetables, the old method seems archaic.  It involved hours and hours of preparation, cooking and then preserving. Today with vegetables readily available any time of year, this quick method allows fresh pickled products. Instant Pickled Cucumbers and Peppers are great for appetizer trays or a nice topping for hamburgers.  They keep in the refrigerator for 2 weeks and you have the satisfaction of knowing that everything in them is fresh. Made by you, these are a keeper for your table or a gift.

I am blessed with loving friends and my yoga sisters are no exception.  My friend Rolla is one of the kindest and most genuine woman I have met.  She is sincere and we share the immigrant experience together.  Anyway, last week she came to visit for tea and brought me the brightest greenest cucumbers and most vivid orange peppers ever seen. Some went to my daughter Lauren who loves fresh veggies and the others ended up pickled. LOL

This is such an easy method that I do it often with many vegetables.  For another quick pickled recipe check out: https://recipesatmytable.com/dilly-green-beans-and-carrots/

Farm Fresh cucumbers and peppers make this pickling extra special!!

I dice everything into small chunks.

Instead of dill, I use fresh mint.

I add the salt, mint and garlic to my veggies and let them hang out while I make the brine.

Enough for two 475 ml jars.

I pour in the brine. let them cool and then into the refrigerator.

5 from 2 votes

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Instant Pickled Cucumbers and Peppers

Easy as 1, 2 and 3.

Course Side Dish

Cuisine Home Cooking in Canada, Italian

Keyword Instant Pickled Cucumbers and Peppers

Prep Time 30 minutes

Author Renata Solski

Ingredients

The Brine

• 2 cups water
• 1/2 cup apple cider vinegar
• 1/4 cup sugar

The Veggies and spices

• 4 medium cucumbers
• 1 large bell pepper orange or red
• 2 1/2 tbsp salt
• 1 large clove garlic sliced
• 2 tbsp mint leaves rough chop
• 1/2 tsp peppercorns 1/4 tsp bottom of each jar

Instructions

The Brine

1. In a medium pot combine water, apple cider vinegar and sugar.  

   Bring to a boil.

   Take off burner and let cool a few minutes.

The Veggies and spices

1. Wash cucumbers and peppers.

   Take the ends of the cucumbers and cut lengthwise and then into 1/2 inch chunks.

   Cut the pepper into strips and then into little cubes.

   Give the mint leaves a rough chop. 

   Toss the veggies with the salt, garlic and mint leaves. 

   Let this sit for about 10 minutes.

   Put 1/4 tsp peppercorns in the bottom of each jar.

   Pack each jar with the veggies.

   Pour the warm liquid into each jar.  There will be extra liquid: see recipe notes. 

   Let the jars cool.

   Put lids on and place in refrigerator.  

Recipe Notes

The brine makes enough for a second batch.  You can double this recipe or cut the brine ingredients in half.  🙂