Ginger and Garlic Quick Pickles

These ginger and garlic quick pickles are so simple to make that I keep them at the ready in our refrigerator all year long. They’re so full of flavor and taste delicious on sandwiches and burgers.

By the time I had finished reading Curtis Stone’s recipe for Spicy Ginger Pickles served on Pork Burgers, I knew that whatever plans I had for dinner had been postponed.  Suddenly, it was burger night.

I have been making pickles of both the canned, traditional type and quick pickle variety for several years.  We plant our favorite heirloom cucumbers in the garden each year, hoping to have a bumper crop so that we can fill the pantry with rows of glistening glass jars filled with bread and butter slices and dilled garlic spears.  We also keep the refrigerator stocked with our briny, fresh refrigerator dill pickles.  We love pickles as a snack, on sandwiches and burgers, and as a topping for the cheese and charcuterie we often serve as snack dinner.

During the last year, I gradually modified Curtis’ pickle recipe to create a version that we love even more.  I make these pickles almost weekly, making sure that we always have them on hand and at the ready.  The process is simple and the results are crisp and delicious.  In a matter of minutes, I can create a quart sized jar full of these quick pickles.  After a few hours of chilling in the refrigerator, each slice is full of flavor and ready to enjoy.

If you’re looking for other delicious ways to add flavor to your sandwiches and burgers, we love to add homemade Classic Sauerkraut and Farmhouse Kimchi.  They’re full of flavor and add taste and crunch to each delicious bite.

If this recipe caught your attention, you might want to try…

Once you’ve made these pickles, you’ll want to give our Quick Refrigerator Dilly Beans, Quick Pickled Red Onions and Quick Pickled Grapes with Rosemary a try. They’re just as simple and delicious!

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Ginger and Garlic Quick Pickles

Jennifer from 1840 Farm

Author: Jennifer from 1840 Farm

Ingredients

• 1 1/2 cups rice vinegar or white vinegar
• 1 1/2 cups water
• 1/4 cup sugar
• 4 tsp Kosher salt
• 1 English hothouse cucumber , ends removed and sliced thinly
• 1 clove garlic , peeled and sliced thinly
• 1 jalapeño pepper , seeds removed and thinly sliced
• 2 tsp ginger , peeled and sliced thinly

Instructions

• In a small saucepan over medium- high heat, combine the vinegar, water, sugar, and salt for the brine. Bring the mixture to a simmer, stirring occasionally until the sugar and salt dissolve. Remove from the heat.
• In a medium nonreactive bowl or Mason jar, place the jalapeño, garlic, and ginger. Add the thinly sliced cucumber, lightly packing it into the container while still leaving room for the brine to surround the cucumber slices.
• Pour the brine mixture over the cucumbers gently press to help submerge the slices. As the mixture cools, the vegetables will soften slightly and absorb the flavors from the brine and the aromatics at the bottom of the jar.
• Add a lid to the jar or bowl and refrigerate, for at least 1 hour, or until completely chilled.

Notes

This type of pickle should be stored in the refrigerator and used within 14 days.  It is not intended for long term storage in the pantry or at room temperature.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!