Spicy Cilantro Quickles – A Great Use of Your Kirbys

Spicy Cilantro Quickles are an easy way to make your own pickles in just a few minutes without canning them. Also known as quick pickles or refrigerator pickles, this method easily adapts to your favorite flavors.

Cut the cucumbers in spears or slices, add them to a jar with onions and hot pepper slices, then cover with some boiling brine and refrigerate. You can start eating them as early as the next day, though 

What kind of cucumber should I use for Spicy Cilantro Quickles?

Ideally, you want to use pickling cucumbers when making pickles. The seeds are smaller and less watery than other cucumber varieties. They are usually 4-6 inches long, have bumpy skin, and may be called pickling or Kirby cucumbers.

Pickles Varieties for Spicy Cilantro Quickles

You can change everything in the recipe to suit your tastes, including the cucumbers. Pickled Scallions and Pickled Cherry Tomatoes are incredible. 

Use white vinegar, wine vinegar, or rice vinegar instead of apple cider vinegar. Unless you want a purple pickle, you might want to forego the balsamic vinegar.

If cilantro tastes like soap suds to you (or you just don’t care), you could use fresh dill, rosemary, basil, or any other herb. 

Add pickling spice blend, mustard seeds, coriander, peppercorn, red pepper flakes, garlic, fresh ginger slices, paprika, or turmeric. You get the idea.

Spicy Cilantro Quickles Ingredients

• 1 pound of pickling cucumbers (Kirbys)
• 2 sprigs of fresh cilantro (dill, rosemary, basil, or other herbs)
• 1/2 cup onions, sliced
• 3-5 slices of fresh jalapeno pepper (or Shishito peppers)
• 1 cup apple cider vinegar
• 1 cup water
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar (optional)
• 2 cloves garlic, chopped
• 1/4 teaspoon ground black pepper

Spicy Cilantro Quickles Directions

1. Trim ends off of cucumbers and cut into 1/4 inch thick slices or spears.
2. Add to a large mason jar with cilantro, onions, and pepper slices.
3. In a medium saucepan, bring the remaining ingredients to a boil.
4. Pour over the cucumbers. Let cool, add the lid, and refrigerate. 

Pickles can be eaten as early as the next day but are better after a few days. As long as the vegetables are covered, the pickles can last in the fridge for up to one year.

Resources and Recipes

• Creamy Cilantro Lime Sauce – Versatile and Healthy
• Pickled Radishes – A Way to Store This Wonderful Vegetable
• Pickled Beet Eggs – Using Leftover Brine
• Japanese Pickled Cabbage – A Quick Pickle
• 15 Radish Recipes to Break Out of the Salad Rut

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