Everett's Fusions Quickles

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dietary profile: Vegan, Vegetarian, Gluten Free

Tangy and refreshing, pickles are a treat as a snack, as a side, or sprucing up a sandwich. Short for quick pickles because they are ready to eat in just a few hours. Everett’s Oregano Fennel Fusion adds savoriness and a touch of heat to the sour brightness of the pickles.


Makes 8-10 servings

1 medium cucumber, cut into strips or wheels, whichever shape you prefer
2 Tbsp Everett's Oregano Fennel Fusion
1/3 cup cider vinegar
1/3 cup of water

4-6 sprigs of dill


  1. Peel the cucumber if you prefer, then slice into 3 inch long, 1/4 inch thick strips or wheels about 1/4 inch thick.
  2. Mix the vinegar, water and Fusion to make the brine for the pickles. Add salt and more vinegar to taste.
  3. Place the cucumber slices and optional dill into the brine.
  4. Allow the pickles to rest in the fridge for at least 4 hours, or even better, rest overnight.

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