Summer Quick Pickles
In the next installation of our Summer Recipe Series, I’m taking a trip down memory lane with a recipe for quick pickles. It’s inspired by my Grandma Rita and my mother, Susan. These were a constant throughout my childhood summers. I remember having them when I’d stay out West with grandma and grandpa at the family farm in Kingfisher or when returning home to Tulsa from Camp Tallchief.
Both my grandmother and mother had veggie gardens, another tradition I have carried on, although this year with the drought I’ve taken an intentional pause. Aside from a quality farmer’s market or CSA, there is nothing better than fresh, homegrown produce. And, seriously, what is more refreshing than cucumbers on a hot summer day?
I forgot about this recipe for years, until my mid-twenties, when they resurfaced, and I fell in flavor love all over again. Now, I am the third generation of ladies who make these on the regular. Even my Italian in-laws love them, which is a MAJOR win because it’s hard to impress Marco’s family when it comes to food. After all, they are from one of the greatest culinary cultures on the planet!
The simplicity of quick pickles
No special equipment or sterilization is required to make these quick pickles. There are only a few ingredients, several of which you probably already have in your pantry. A few tips on the produce: I prefer Persian cucumbers because they have thinner skin, fewer seeds, and don’t require peeling. However, regular cucumbers will work. Just be sure to peel them if they have thick skin. If I can find fresh, shiny onions, I like those for their more delicate flavor, but standard red or white onions are fine. I’ve used fresh and dried dill, and both work great. Lastly, our family’s version did not contain olive oil, but I’ve been making it that way for years now and it really adds a richness that was previously lacking. You can use either the Originale or the Monocultivar.
Quick pickles - the best BBQ side dish
If you haven’t made quick pickles before, give them a try! They are perfect for a summer BBQ or to have on hand for a snack or side dish. I dare you to not eat them straight from the fridge or over the sink. If you make them, let us know how you like ’em. Don’t forget to tag us on social media and use #olivando. Buon appettito!
2/3 cup white wine vinegar
1/3 cup white sugar
1/2 tsp salt
2 small red or white onions, thinly sliced.
2 cups thinly sliced Persian cucumbers, or peeled and sliced if skins are tough
Several sprigs of fresh dill, torn or roughly chopped, 2-3 Tbsp (or 1 tsp dried dill)
1 tsp whole peppercorns
4 Tbsp Olivando EVOO
Combine onions, cucumbers, dill, and peppercorns in a large bowl and toss.
Mix vinegar, sugar, salt and stir until sugar is dissolved.
Stir olive oil into vinegar, then add the mixture to the cucumbers, onions and herbs.
Toss to combine and transfer to an air-tight container. Leave in the fridge for a few hours, allowing the flavors to meld and the vegetables to soften. Better yet, let them sit overnight and serve the next day. Consume within 5 days.