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!

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.

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.

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.

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:

• Ribeye Steak Sandwich
• Herb Roasted Chicken
• Beef Shawarma Recipe
• Easy Fish Sandwich Recipe

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

Cucumber Mango Salad

Cucumber Avocado Salad

Cucumber Tomato and Onion Salad

Shrimp Avocado Salad

SPINACH RED CABBAGE SALAD

Lettuce Salad

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