Quickles for #FarmersMarketWeek

Quick Asian Pickles! A recipe that makes great snacks or toppings, and is ready in as little as one hour!

  • Prep Time: 10 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 4 cups pickles 1x


  • 1 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon Kosher salt
  • 4 cups thinly sliced Kirby, Japanese or English cucumbers (about 5 Kirby, 3 Japanese, or 1 English)
  • Optional: 1 cup water


  1. Place all ingredients in a well-sealed container. Shake and refrigerate.
  2. Whenever you open the fridge, give them another shake to help distribute the seasonings.
  3. These can be eaten as soon as 1 hour later, but are best if left overnight.


As noted, these pickles are STRONG! If you like them less pungent, add 1 cup water to the initial recipe.