Quick-Pickled Cucumbers

Quick-Pickled Cucumbers

Crisp cucumber slices in a tangy vinegar brine, ready to eat in under an hour.

Total 45 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

These quick-pickled cucumbers get their snap from thin slicing and a salt draw, then soak up a tangy, lightly sweet vinegar brine with garlic and dill. No canning or special equipment required, just a jar and a short wait. Serve them alongside sandwiches, grilled meats, or as a crunchy snack straight from the fridge.

Ingredients

  • 2 English cucumbers, thinly sliced
  • 1 teaspoon kosher salt
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon black peppercorns
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon red pepper flakes

Method

  1. Place the cucumber slices in a colander, toss with the kosher salt, and let sit for 10 minutes to draw out excess moisture.

  2. Pat the cucumbers dry with a clean towel and pack them into a 1-quart jar along with the garlic, peppercorns, dill, and red pepper flakes.

  3. In a small saucepan, combine the white vinegar, water, and sugar. Heat over medium, stirring, until the sugar fully dissolves, about 2 minutes; do not boil.

  4. Pour the warm brine over the cucumbers in the jar, making sure they are fully submerged.

  5. Let the jar cool to room temperature, then cover and refrigerate for at least 30 minutes before serving.

  6. Store the pickles in the refrigerator and enjoy within 1 week for best crispness.

Rate this recipe

★ 3.3 (1)

Quick-Pickled Cucumbers

These quick-pickled cucumbers get their snap from thin slicing and a salt draw, then soak up a tangy, lightly sweet vinegar brine with garlic and dill. No canning or special equipment required, just a jar and a short wait. Serve them alongside sandwiches, grilled meats, or as a crunchy snack straight from the fridge.

45 min 4 servings 45 cal

Ingredients

  • 2 English cucumbers, thinly sliced
  • 1 teaspoon kosher salt
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 3 tablespoons granulated sugar
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon black peppercorns
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon red pepper flakes

Method

  1. 1

    Place the cucumber slices in a colander, toss with the kosher salt, and let sit for 10 minutes to draw out excess moisture.

  2. 2

    Pat the cucumbers dry with a clean towel and pack them into a 1-quart jar along with the garlic, peppercorns, dill, and red pepper flakes.

  3. 3

    In a small saucepan, combine the white vinegar, water, and sugar. Heat over medium, stirring, until the sugar fully dissolves, about 2 minutes; do not boil.

  4. 4

    Pour the warm brine over the cucumbers in the jar, making sure they are fully submerged.

  5. 5

    Let the jar cool to room temperature, then cover and refrigerate for at least 30 minutes before serving.

  6. 6

    Store the pickles in the refrigerator and enjoy within 1 week for best crispness.