Quick Pickled Cucumbers
Published Nov 04, 2024
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Here’s an easy, refreshing side dish for any meal: super crunchy, slightly salty, Quick Pickled Cucumbers with garlic and dill!
These refrigerator pickles are extremely simple to prepare and can be ready to savor by the next day (or even sooner if you’re in a hurry)! Homemade pickles have never been easier!
If you enjoy the ease of my quick pickled cucumbers recipe, try my homemade Apricot Preserves and Pineapple Jam. Condiments don’t always have to come from the store’s shelves. Sometimes you can make them at home too!
Table of Contents
- Quick Cucumber Pickle Recipe
- Ingredients Needed
- Quick Picked Cucumbers Recipe Variations
- Substitutions
- How to Quick Pickle Cucumbers
- Step 1: Prepare the Cucumbers
- Step 2: Make the Brine
- Step 3: Pack the jars
- Step 4: Pour the Brine
- Step 5: Seal and Refrigerate
- Expert Tips for Quick Pickled Cucumbers
- Serving
- How to Store
- More Cucumber Recipes
- Quick Picked Cucumbers Recipe
Quick Cucumber Pickle Recipe
This is one of my favorite pickle recipes. It has an amazing balanced tangy flavor, uses cucumbers well, and is a breeze to make.
It can be enjoyed any time of the year, from spring to summer, and it makes a refreshing side dish for Thanksgiving and Christmas.
Why You’ll Love This Quick Picked Cucumbers Recipe:
- Easy! One of the best things about quick pickled cucumbers is how effortlessly you can prepare them and then simply let them sit in the fridge.
- Approachable! This recipe is super accessible because it doesn’t need any fancy equipment as traditional canning does.
- Great Use Of Cucumbers! If you have a surplus of fresh cucumbers, this recipe is a great way to use them up and enjoy them.
Ingredients Needed
Here are the simple ingredients you need for a quicker version of pickled cucumbers. Notes on some key ingredients are under the photo.
- Cucumbers – For this recipe, I opt for a thin-skinned variety, such as English cucumbers. With fewer seeds and a mild flavor, these beauties have tender skin, making them ideal for pickling without any peeling hassle.
- Dill sprigs – Fresh dill brings a herbal flavor that pairs beautifully with cucumbers in a classic pickle recipe.
- Mustard Seeds – Mustard seeds bring warmth and spice to the pickles, taking the overall flavor profile to the next level.
- Vinegar – The secret to that zesty brine lies in vinegar. Apple cider vinegar brings a hint of fruity sweetness, whereas white distilled white vinegar, being colorless, delivers a sharper, cleaner flavor.
- Dried chilies – The dried chilies add a subtle spicy kick to the pickles.
- Sugar – The sugar combines with the vinegar’s acidity and saltiness, introducing a touch of sweetness that balances the tang of the pickles.
For the full list of ingredients with measurements, check out the recipe card below.
Quick Picked Cucumbers Recipe Variations
- Make it Spicy: If you enjoy a spicy kick, consider tossing in some red pepper flakes or a sliced jalapeno. If you want a mild batch, omit them; if you want a scorching kick, add extra.
- Sweet Pickles: For those who enjoy a sweeter brine, feel free to bump up the sugar to 4 tablespoons.
- Infused with Herbs: Instead of just using dill, add more herbs like fresh thyme, basil, or rosemary to add more herbal flavor.
- Asian Flare: Add a drizzle of sesame oil and use some soy sauce in place of the salt to give these pickles an Asian flare.
Keep in mind that the time it takes to pickle may vary based on your taste and how thick you cut the cucumber slices.
Substitutions
- Cucumbers – English cucumbers add a great texture to this recipe. However, you can also use Persian cucumbers, Japanese cucumbers, baby cucumbers, or Kirby cucumbers.
- Vinegar – Unseasoned rice vinegar or lemon juice can be a great substitute for Apple Cider or distilled white vinegar, though you may want to tweak the seasonings slightly to get the perfect balance.
- Honey – While maple syrup can serve as a substitute, keep in mind that the flavor will differ slightly. It’s absolutely delicious nonetheless!
- Herbs – Dill truly shines in this recipe, though you can substitute it with other fresh herbs like thyme, rosemary, or oregano.
How to Quick Pickle Cucumbers
The cucumber pickling process is easy, and these crunchy pickles can be enjoyed at any time of the year. Here is how to make easy pickled cucumbers step-by-step.
Step 1: Prepare the Cucumbers
Clean the cucumbers under cold running water to make sure any dirt is removed. Slice the cucumbers into thin rounds. You can use a mandoline slicer for consistent thickness.
Step 2: Make the Brine
Combine water, apple cider or distilled white vinegar, salt, sugar, honey, mustard seeds, coriander seeds, black peppercorns, and bay leaves in a saucepan to make the pickling liquid.
Bring the mixture to a boil over medium-high heat, then reduce the heat and let simmer for 5 minutes. Whisk occasionally to ensure salt and sugar are fully dissolved. Once dissolved, remove the saucepan from the heat and allow the brine to cool slightly.
Step 3: Pack the jars
Pack the cucumber slices in clean, sterilized jars, then add the garlic cloves, dried chilies, and a few dill sprigs.
Step 4: Pour the Brine
Pour the warm brine into the jars, ensuring the cucumbers are completely covered.
Step 5: Seal and Refrigerate
Seal the jars tightly with a lid and refrigerate overnight or for up to 2 days for best results.
And that’s how you make this delicious snack or side dish with no special equipment! They are quicker to make than traditional pickles, and they are so good!
Love cucumbers? Also, check out my wonderful Cucumber Avocado Salad and Cucumber Mango Salad.
Don’t throw away that pickling brine once your cucumbers are finished! Throw in some extra cucumbers and prepare another batch.
Expert Tips for Quick Pickled Cucumbers
- If you use regular cucumbers in this recipe, peel out the tough outer layer using a vegetable peeler before slicing them.
- Looking to bring in some extra flavor or crunch? Throw in a halved jalapeno (so tasty!) or banana peppers.
- To prevent the cucumbers from cooking, allow the brine to cool for a few minutes before pouring it over them.
- Cut the cucumbers into thin slices; this way, they will pickle more quickly and absorb the brine, allowing you to enjoy that zesty flavor in no time.
- For optimal flavor, let the pickled cucumbers chill in the fridge for at least one night before enjoying them.
Serving
You can serve these Quick Pickled Cucumbers alongside cheese boards or with the following dishes:
How to Store
Store these tasty pickled cucumbers in the fridge, submerged in their brine, in tightly sealed jars for up to 2 months.
More Cucumber Recipes
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Quick Picked Cucumbers
Ingredients
- 2 English cucumbers
- 1 cup apple cider or distilled white vinegar
- ¾ cup water
- 2 sprigs dill
- ¼ teaspoon mustard seeds whole
- ¼ teaspoon coriander seeds whole
- 3 garlic cloves whole
- 2 bay leaves
- 10 black peppercorns whole
- 2 dried chilies whole
- 3 teaspoons salt
- 6 teaspoons sugar
- 1 Tablespoon honey
Instructions
Prepare the cucumbers:
- Clean the cucumbers under cold running water to remove any dirt. Slice the cucumbers into thin rounds. For consistent thickness, use a mandoline slicer.2 English cucumbers
Now Make the Brine:
- Combine water, apple cider or distilled white vinegar, salt, sugar, honey, mustard seeds, coriander seeds, peppercorns, and bay leaves in a saucepan.1 cup apple cider or distilled white vinegar, ¼ teaspoon mustard seeds, ¼ teaspoon coriander seeds, 2 bay leaves, 10 black peppercorns, 3 teaspoons salt, 6 teaspoons sugar, 1 Tablespoon honey, ¾ cup water
- Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for 5 minutes. Whisk occasionally to ensure salt and sugar are fully dissolved. Once dissolved, remove the saucepan from the heat and let the brine cool slightly.
- Pack the cucumber slices in clean, sterilized jars, then add a few dill sprigs, garlic cloves and dried chilies.2 sprigs dill, 3 garlic cloves, 2 dried chilies
- Pour the warm brine into the jars, ensuring the cucumbers are completely covered. Seal the jars tightly with a lid and refrigerate overnight or for up to 2 days for best results.
Notes
- Always sterilize and clean your jars, to avoid bacteria growth and to preserve the pickles longer.
- The size of the jar isn’t crucial, but I personally prefer using larger wide-mouth jars for convenience. After you’ve filled one jar to the brim, it’s time to dive into the next one.
- Feel free to add other spices like star anise or fennel seeds, and customize the flavors to your liking.
