Side Dishes > Pickled & Fermented Sides > Pickled Vegetables > Quick Pickled Cucumbers Recipe

Quick Pickled Cucumbers

A simple and refreshing side dish, these quick pickled cucumbers are ready in under an hour! Perfect for adding a tangy crunch to any meal.

Prep Time
15 minutes
Cook Time
5 minutes (for brine)
Servings
4-6
Ingredients
  • 2 medium English cucumbers
  • 1 cup White vinegar
  • 1/2 cup Water
  • 2 tablespoons Granulated sugar
  • 1 tablespoon Salt
  • 2 sprigs, fresh Dill
  • 2 cloves, minced Garlic
  • 1/2 teaspoon Black peppercorns
  • 1/4 teaspoon (optional) Red pepper flakes

Prepare the Cucumbers

Wash the cucumbers thoroughly. Slice them into thin rounds, about 1/8 inch thick. You can use a mandoline for even slices, or slice them by hand. Place the sliced cucumbers in a large bowl.

Make the Brine

In a saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are dissolved. Once boiling, remove from heat and let it cool slightly for a few minutes.

Add Flavorings

While the brine is cooling, mince the garlic and chop the fresh dill. Add the minced garlic, chopped dill, black peppercorns, and red pepper flakes (if using) to the bowl with the sliced cucumbers.

Combine and Pickle

Pour the slightly cooled brine over the cucumbers and other ingredients in the bowl. Make sure the cucumbers are mostly submerged in the brine. Gently stir to combine everything well.

Chill and Serve

Cover the bowl with plastic wrap or transfer the cucumbers to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, chill for at least 2 hours. The cucumbers will become more flavorful the longer they sit. Serve chilled as a side dish, on sandwiches, or as a snack.

Nutrition Facts Estimated per 100g of product

Calories: ~30kcal
Carbohydrates: ~6g
Sodium: ~500mg (can vary based on salt)
Fat: <1g
Protein: <1g

Other Considerations for Nutrition

The sodium content can be adjusted by reducing the amount of salt used. Using less sugar will lower the carbohydrate content. This recipe is naturally low in fat and protein.

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FAQ

  • How long will these pickled cucumbers last?

    They will last for about 1-2 weeks in the refrigerator in an airtight container. The flavor will continue to develop over time.
  • Can I use a different type of vinegar?

    While white vinegar provides the classic pickled flavor, you can experiment with other vinegars like apple cider vinegar for a slightly sweeter and more complex flavor. Adjust the sugar accordingly.
  • Can I add other vegetables to this pickle?

    Yes! Feel free to add sliced onions, carrots, or bell peppers to the mix.
  • Can I make this recipe without sugar?

    Yes, you can omit the sugar or use a sugar substitute like stevia or monk fruit. The flavor will be tangier without the sugar.