Reddit reviews Quick Pickles: Easy Recipes for Big Flavor

I mostly do refrigerator pickles, so that's what I'll describe.

Brine can be tricky, I think, because the vinegar sourness varies greatly depending on brand and process. Super common distilled white vinegar is much harsher than red/white wine vinegar which is turn is much harsher than rice vinegar. A way to get sweetness without adding sugar is to use apple cider vinegar which I found lends quite a bit of "fruit sweet" to your pickles. Also, adding carrots to whatever you're pickling with increase the sugar taste as well. I keep a little journal where I try to write down what I did in each batch. That way I can experiment and not make the same mistakes twice.

I started with basic recipes and found formulas I liked. This book is excellent: Quick Pickles. They've got the basics like dill cucumbers which has no sugar. Their basic dill pickle goes like this:

• 5 pounds of cucumbers (cut them into chips or spears as you see fit)
  
• 1 large red onion, peeled, halved and then cut into half-moons about 1/2 inch thick
  
• 1 whole head of garlic (or more to taste), cloves peeled and minced
  
• a good handful of fresh dill heads or fronds
  
• 2/3 cup peeled, finely grated horseradish (optional, makes things spicy)
  
• 1-3 chili peppers sliced in half (optional, again for spice if you want it; I usually de-seed them so that it's not too hot)
  
• 1/4 cup pickling spices (homemade is WAY better than store-bought, but both work)
  
  BRINE
  
• 3 cups red wine vinegar
  
• 6 cups water
  
• 1/2 cup kosher salt or coarse salt
  
  Pack all the ingredients except the brine things into a jar. Really pack the cucumbers in tightly.
  In a nonreactive pan, heat the brine vinegar, water, and salt to a boil over high heat. Stir it once or twice to dissolve the salt. Pour the hot mixture over the cucumbers until they are immersed. Allow to cool to room temp, then cover, refrigerate, and allow to stand for 2 days. They keep in the fridge (covered) for at least 2 months (mine have never lasted that long because we eat them too quickly).
  
  Pickling Spice:
  
• 1 tablespoon coriander
  
• 1 tablespoon whole mustard seeds (any color works)
  
• 2 teaspoons celery seed
  
• 2 teaspoons peppercorns (any color)
  
• 2 whole cloves
  
• 4 crumbled bay leaves
  
  If you keep it in a sealed container in a cool, dark place it'll keep for months.
  
  Of course, one of the troubles with this recipe is that it makes 4 QUARTS of pickles. It's an obscene amount of pickles. So I usually get my mathematician husband to help me scale down all the ingredients. I've made anywhere from 1 pound of pickles to the full recipe. They're easy snacking pickles.
  
  Also, keep in mind that boiling vinegar makes the whole house smell of vinegar. It's not my daughter's favorite, so when she's home I heat the brine mix in the microwave until the salt's fully dissolved. That way the smell of vinegar is more contained.