Want to make pickles, but don't want to deal with the hassles of fermenting or canning? Quick pickles are fast, simple recipes that can yield delicious pickles in just a few minutes. Below are two recipes, one involving heating the brine, and one that doesn't use heat.

Hot Pickle

10 cloves garlic roughly sliced

Heat brine to a boil and pour over cucumbers. Let sit for a few minutes, and then they're ready to eat!

Cold Pickle

2 tbs chili flake

Pour all ingredients over cukes, toss and massage. You can place another weighted bowl on top, to help push out more moisture. Let sit for 10 min and ready to go! 

Jane Hashimawari is a regular demo chef and volunteer at the Hollywood Farmers Market, but spends most of her time cooking at Wafu restaurant. 

This quick and easy appetizer is a great addition to a late summer picnic or barbecue.  Make the cheese mixture a day ahead of time (without the cucumber), then finish and assemble them just before serving. 

Makes 20-25 bites

2 medium slicing cucumbers

½ cup soft, fresh goat cheese

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh parsley

1 teaspoon honey

1 teaspoon sherry vinegar

Sea salt and freshly ground black pepper

1. Prepare the cucumbers: If the skins are thick, peel the cucumbers completely or in alternating stripes.  Cut off the ends and slice both cukes lengthwise.  With a spoon, scoop out the seeds and discard.  Set three of the cucumber halves aside.
2. Take one cucumber half to use for the filling.  Remove any remaining skin, and grate on the large holes of a box grater.  Put the grated cuke in a strainer over a bowl to allow any excess water to drain.
3. In a medium bowl, combine the goat cheese, dill, parsley, honey, and sherry vinegar.  Stir well to combine.  Mix in the grated cucumber.  Taste the mixture and add salt and freshly ground pepper to taste.
4. Spoon the mixture into the hollows of the remaining three cucumber halves, dividing it amongst the three halves and spreading it evenly from end to end.  You may have a little cheese mixture left over.
5. Slice the filled cucumbers cross-wise into ½" slices.  You can serve the immediately, or chill for up to an hour.

Cook's note: Experiment with the herbs in this recipe; try chives, thyme, basil, etc.

Amie Edelstein moved to Portland 6 years ago and although she liked to cook before, she found herself inspired by the beauty and abundance of local produce and food. She started assisting with cooking demos at the farmers market to help others learn about using seasonal fruits and vegetables. She completed a year-long course of study in French and Italian culinary technique with Robert Reynolds at the Chef Studio.

Her mission is to help the world eat better by cooking and eating seasonally and locally. She teaches private and small group cooking classes focused on seasonal foods and loves helping people try new foods and improve their culinary skills. 

Serves 4

1 large cucumber
1 green or red chili, deseeded and finely chopped
3 tbsp freshly grated (or toasted dessicated) coconut
2 tbsp lemon juice, or to taste
1 tbsp chopped cilantro
2 tbsp salted peanuts, lightly crushed
1 tsp mustard seeds
4-5 curry leaves (I always use much more as I love the taste)
Pinch of asafoetida (optional)

Peel the cucumber, cut it in half lengthways and scoop out the seeds using a spoon. Cut the flesh in half horizontally and then into long, thin strips using a swivel peeler or mandolin. Put the cucumber in a bowl and mix together with the chili, coconut, lemon juice, cilantro and peanuts.

Heat the oil in a pan and add the mustard seeds, curry leaves and asafoetida, if using. When they become fragrant, remove from the heat and scatter over the salad. Mix well and serve.  

Sophie Rahman decided in 2009 to begin sharing her lifelong passion for the cuisine of India in a regular, year-round series of cooking classes.  Thus was Masala born. In 2010 she experimented with a food stall at the Hollywood Farmers Market, making and selling South Indian vegan breakfast fare -  masala dosa, sambhar and chutney.