Quick pickled cucumbers offer a speedy and delightful way to enjoy tangy, crisp pickles without the long wait of traditional pickling. This recipe combines the crunchiness of fresh cucumbers with a zesty brine, making it a perfect addition to salads, sandwiches, or as a standalone snack. With just a few ingredients and minimal effort, you get a flavorful pickle ready to enjoy in just a few hours.
I love making quick pickled cucumbers on busy days when I need a fast, refreshing side. They’re always a hit at family dinners and potlucks, adding a bright, tangy flavor to our meals. Plus, it’s always satisfying to see the smiles when everyone grabs a jar from the fridge!
Quick Pickled Cucumbers
Ingredients
- 2 large cucumbers thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 cloves garlic thinly sliced
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes optional, for heat
- 1 sprig fresh dill or 1 teaspoon dried dill
Instructions
- Thinly slice the cucumbers and place them in a mixing bowl.
- In a separate bowl, whisk together the white vinegar, water, sugar, and salt until the sugar and salt are fully dissolved.
- Add the garlic, mustard seeds, black peppercorns, red pepper flakes (if using), and dill to the cucumber slices.
- Pour the vinegar mixture over the cucumbers and spices. Toss gently to combine.
- Transfer the cucumber mixture to mason jars or airtight containers, making sure the cucumbers are fully submerged in the brine.
- Seal the jars or containers and refrigerate for at least 2 hours before serving. The flavors will intensify as they sit.
Notes
- Calories: 25
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Vitamin C: 10%
- Calcium: 2%
- Iron: 2%
- Vitamin K: 5%
- Potassium: 4%
Number of Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 2 hours (for pickling)
Cuisine: Global
Ingredients:
- 2 large cucumbers, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 cloves garlic, thinly sliced
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 sprig fresh dill (or 1 teaspoon dried dill)
Equipment/Utensils:
- Knife
- Cutting board
- Mixing bowl
- Whisk
- Mason jars or airtight containers
Preparation Steps:
- Thinly slice the cucumbers and place them in a mixing bowl.
- In a separate bowl, whisk together the white vinegar, water, sugar, and salt until the sugar and salt are fully dissolved.
- Add the garlic, mustard seeds, black peppercorns, red pepper flakes (if using), and dill to the cucumber slices.
- Pour the vinegar mixture over the cucumbers and spices. Toss gently to combine.
- Transfer the cucumber mixture to mason jars or airtight containers, making sure the cucumbers are fully submerged in the brine.
- Seal the jars or containers and refrigerate for at least 2 hours before serving. The flavors will intensify as they sit.
Nutritional Information (per serving):
- Calories: 25
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 10%
- Calcium: 2%
- Iron: 2%
- Vitamin K: 5%
- Potassium: 4%
Quick pickled cucumbers are incredibly versatile and easy to customize. Adjust the spices to your liking or try different vinegars for a unique twist. This recipe is perfect for adding a punch of flavor to your meals or for enjoying a satisfying snack anytime.
