Flash Pickles

  By PolyScience Culinary    

March 20, 2015

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These super-fast pickles can be enjoyed immediately, or stored up to two weeks in the refrigerator. The sooner you enjoy them, the crisper they will be. Try using your own favorite brine recipe to create your own signature pickle.


4 Cucumbers, sliced ¼ – ½” thick rounds

For pickling brine:

1/4 cup Pickling Salt

1 Filtered Water

1/2 tbsp Black Peppercorns, whole

1/2 tbsp Tablespoon Red Pepper Flakes

1 Clove Garlic, Crushed

1/2 tbsp Dill Seed

2 Large Sprigs Flowering Dill


Combine all brine ingredients in a large enough sauce pot. Bring to a boil and thoroughly cool in refrigerator.

Place sliced cucumbers into 4 vacuum bags and evenly divide cold brine amongst them.

Vacuum seal.

Enjoy immediately or store for later.


5 Reviews


October 17, 2017

Hello, What pressure setting is this recipe vacuum sealed at?


November 1, 2016

How much water? The web-site say’s 1 filtered water

PolyScience Culinary

May 22, 2015

Hi Jon.

That should have been 1/2 gallon. Correction has been made.


May 17, 2015

Is that 4 cucumbers or should it have been 4 qt. or what?


May 17, 2015

1/2 g filtered water–really? 🙂

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