Quick Picked Cucumbers

Quick pickled cucumbers in a mason jar with peppercorns on top.

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This super crunchy, salty, quick pickled cucumber recipe with garlic and dill is absolutely delightful! 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)!

Prep Time10

Cook Time5

Total Time2 15

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Author: Precious

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.

Nutrition