Salty and crunchy. These quick pickles satisfy that craving perfectly, all without the preservatives and junk you might find in pickles on the shelf at your local grocery store.

[Tweet "Craving something salty? Try these homemade quick pickles"]

I've never gotten into canning, but I have a mother in law who does it every fall and sweet relish and sweet pickles are two of the things that she often makes. I'm not such a fan of sweet relish or butter pickles, I like my pickles extra salty and with a nice vinegary bite to them. So I thought I'd try my hand at making a "quick" pickle. There's absolutely no canning experience necessary, although you'll have to store these in the fridge right away.

They have a bit of a 'bite' to them thanks to three cloves of garlic and you can eliminate the sugar if you want to, but the vinegar is pretty strong so it helps cut the acidity slightly.

Homemade Quick Pickles

2 English cucumbers

1/2 cup rice vinegar

1/2 cup water

1 Tbsp. soy sauce

1 Tbsp sesame oil

3 cloves garlic, minced

2 green onions, chopped finely

1 tsp. sugar

1/2 tsp pepper

Thinly slice (or use a mandolin) cucumbers. And set aside.
Add all other ingredients in a bowl and whisk to combine. Place sliced cucumbers in liquid, cover and let sit in refrigerator for 1-2 hours prior to serving.
Transfer to a sealed jar for storage in refrigerator.

Start snacking, or place these atop salads and burgers.

[Tweet "Quick and Easy, preservative-free homemade pickles #homemade "]

--Sarah

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