Gluten-Free Quick Pickles
By the Gluten Free Recipes team ·
Crisp and tangy, these quick pickles offer a refreshing burst of flavor perfect for any snack or meal. Enjoy the satisfying crunch and vibrant taste that elevates simple ingredients.
At a glance: This medium snacks recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 7 ingredients — including thinly sliced cucumbers or other vegetables, rice vinegar, water — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Quick Pickles: When preparing this snacks recipe, exercise caution with any packaged ingredients, such as spices or vinegars, to ensure they are free from gluten. Verify that processing facilities are dedicated gluten-free if you have a severe sensitivity In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Quick Pickles: This recipe is naturally gluten-free, relying on vinegar and spices rather than gluten-containing grains. Always check labels on packaged ingredients like vinegar for cross-contamination.
Ingredients
- 2 cups thinly sliced cucumbers or other vegetables (like carrots or radishes)
- 1 cup rice vinegar
- 0.5 cup water
- 2 tbsp granulated sugar or maple syrup
- 1 tsp salt
- 0.5 tsp dill seeds or mustard seeds (optional)
- 1 clove garlic, thinly sliced (optional)
Instructions
- 1
Prepare your vegetables by washing and thinly slicing them. If using, thinly slice the garlic clove. Ensure all your ingredients are ready for assembly.
- 2
In a medium saucepan, combine the rice vinegar, water, sugar or maple syrup, and salt. Heat this mixture over medium heat, stirring occasionally, until the sugar and salt are completely dissolved, about 3-5 minutes. Do not boil.
- 3
Place the sliced cucumbers or other vegetables into a clean, heatproof jar or bowl. Add the optional dill seeds, mustard seeds, and sliced garlic, distributing them evenly among the vegetables.
- 4
Carefully pour the warm brine mixture over the vegetables in the jar or bowl, ensuring they are fully submerged. Gently press down on the vegetables to help them absorb the brine. Let this mixture sit at room temperature for about 10 minutes to begin the pickling process.
- 5
Once the initial 10 minutes have passed, you can serve the quick pickles immediately for a milder flavor, or transfer them to an airtight container and refrigerate. They will continue to pickle in the refrigerator, becoming more flavorful over time, and can be stored for up to 2 weeks.
Nutrition (per serving)
Tips & Notes
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
