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Quick Pickled Cucumbers Recipe

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3.9 from 8 reviews

These quick pickled cucumbers are tangy, sweet, and incredibly addictive. Perfect for a fast and easy condiment, this recipe teaches you how to pickle cucumbers using a simple brine. Whether you crave a crunchy, flavorful snack or a vibrant addition to sandwiches and salads, these pickles come together in just 10 minutes and develop even more flavor when left to marinate overnight.

Ingredients

Main Ingredients

  • 1 Large Cucumber (Kirby, Persian, or green cucumber recommended)
  • ½ Cup Water
  • ½ Cup Unseasoned Rice Vinegar
  • 1 Tbsp Sugar (optional)
  • 1½ tsp Sea Salt

Optional Ingredients

  • ¼ tsp Red Pepper Flakes
  • 2 Cloves Garlic, Peeled and Smashed

Instructions

  1. Slice Cucumbers: Using a mandoline slicer or a sharp knife, slice the cucumber as thinly and evenly as possible to ensure consistent texture and flavor infusion.
  2. Pack Jar: Transfer as many cucumber slices as possible into a 12 oz sealable glass mason jar, and add the smashed garlic cloves on top if using.
  3. Make Brine: In a medium bowl, combine water, rice vinegar, sugar, sea salt, and red pepper flakes if using. Stir until sugar and salt fully dissolve. Taste and adjust seasoning to your preference.
  4. Add Brine to Cucumbers: Pour the brine mixture over the cucumber slices in the jar, ensuring all are covered by the liquid to properly pickle.
  5. Pickling Time: The cucumbers are ready to eat after just 10 minutes, but for best flavor, refrigerate for 12-24 hours.
  6. Storage: Store the pickled cucumbers in an airtight container in the refrigerator for up to two months. Note that longer storage softens the cucumbers, so expect less crunch over time.

Notes

  • Kirby cucumbers, Persian cucumbers, or green cucumbers work best for pickling due to their texture and flavor.
  • If you have a mandoline slicer, use it to achieve thin, even slices for optimal pickling.
  • Sugar can be omitted for a less sweet pickle, altering the flavor accordingly.
  • The longer cucumbers sit in the brine, the softer they become; expect more crunch in the first few days.
  • This recipe has not been tested for home canning and should be refrigerated.

Find it online: https://bitezly.com/quick-pickled-cucumbers-recipe/