Quick Pickled Cucumbers
Quick Pickled Cucumbers are a simple way to bring a tangy pop to sandwiches and more. These pickled cucumbers aren’t too sour OR too sweet and are ready to use in about an hour. There’s no special equipment needed for the pickle brine and you probably have all the ingredients you need right in your pantry.
Sure you can buy pickles at the supermarket (and I do), but when you want something a little more subtle than a full on garlic-dill spear, this is my go-to 5 ingredient recipe.
Table of Contents
Ingredients For Quick Pickled Cucumbers
- English Cucumber
- Sugar
- Kosher Salt
- Apple Cider Vinegar
- Water
This is so easy, I really struggle to call it a recipe, but since you’re here and you clearly want to know…
How to make brine for pickles
- In a small bowl, combine the sugar, kosher salt, cider vinegar and water.
- Stir until the salt and sugar have dissolved.
There.
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That’s it. Pickle brine.
Now, if you wanted to add other things, you could. Fresh herbs like dill, thyme or tarragon would be good. Chopped garlic would add aromatics and flavor. Crushed red pepper flakes would give heat. Whole coriander and peppercorns would add floral notes and a bit of spice. You could also add a tablespoon of pickling spice. You can absolutely play with other ingredients, but I promised you a 5 ingredient recipe…
Ok, this is a weird question, but it was asked of me and I feel the need to answer.
Are Pickles Cucumbers?
Cumbers can be pickles but pickles aren’t necessarily cucumbers. Confused? Don’t be. That pickling brine isn’t exclusive to cucumbers. It’s also great for lots of other vegetables, like these pink pickled onions.
Other vegetables to pickle
- Bell Peppers (cut into thin strips)
- Onions (yellow, white, red, vidalia)
- Cauliflower (divided into small florets)
- Carrots (sliced into thin spears or coins)
- Radishes (sliced thin)
- Asparagus (spears)
- Green Beans
…and so many more — essentially, any veg that would be a good Bloody Mary garnish can benefit from a quick pickle brine. The nice thing about this brine is that it’s not overly aggressive or sour. The mild flavor won’t make you screw up your face, bracing for impact. As a result of the low vinegar content, however, these pickles should be stored in the refrigerator.
Let the cucumbers soak in the brine for at least an hour before using, but a longer soak is fine.
Absolutely. Just let the cucumbers brine, then transfer to a storage container with a tight-fitting lid and refrigerate until ready to use them. They will stay good in the refrigerator for up to 10 days or more.
Pickles is the common name for pickled cucumbers. Most pickle recipes use whole cucumbers and are submerged in a brine solution with dill, garlic and other ingredients for a week or longer. The beauty of this quick pickled cucumber recipe is that they’re thinly sliced into chips, soak up the pickling brine much faster, and are ready to use the same day.
Yes, but they’re not the best. Regular cucumbers have a thicker skin, which should be peeled before pickling as they’re tougher to eat. Also, regular cucumbers are seedier, whereas English cukes are seedless.
You’ll notice that on the first day in the pickle brine, the cucumbers remain a vibrant green color, but as they sit in the refrigerator, the colors become a bit more muted. That’s ok, they taste amazing and still have a nice snap to them since they haven’t been cooked.
More pickling recipes:
How to use quick pickled cucumbers:
- Amazing Tinga Style Pork Shoulder Tacos
- Tangy Barbecued Pork Sandwiches
- Caribbean Jerk Smoked Pork
- Tangy Garlic Lime Shrimp Tacos
- Muffuletta Sandwich
- Cold Roast Beef Sandwich with Horseradish Cheese
- (In) Authentic Cuban Sandwich
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Quick Pickled Cucumbers
INGREDIENTS:
- 1 english cucumber very thinly sliced
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- ½ cup cider vinegar
- ½ cup water
DIRECTIONS:
- In a small to medium bowl, combine the salt, sugar, cider vinegar and water. Stir until the sugar and salt are completely dissolved.
- Add the thinly sliced cucumbers (no need to peel, the skins are thin enough).
- Use the back of a spoon to adjust the cucumbers so they are submerged in the brine. Let the cucumbers soak for about an hour, then they’re ready to use.
- Store in a tight fitting container, with the cucumbers covered in the brining liquid.
NUTRITION:
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Can you use pickling cucumbers?
Of course.
Yummmmyyyyyy so easy! Tks
So quick and easy! My husband ate most of it with a salad!! Time to make another batch ??
LOL! Love it!
RE: Canning
Here are a few fast tips if you want to can any pickle.
For crisp pickles here are a few helpful hints:
1. First soak the cucumbers in ice water for at least 2 hours. Refresh Ice as needed.
2. Ensure that the brine is at a full boil when poured over the dills.
3. Also remove 1/16 inch from the blossom end of each cucumber. Blossoms contain an enzyme which causes excessive softening of pickles.
About the brine and the salt:
1. Always use pickling salt, Morton makes one and it’s available in most grocery stores. The reason you use it is that your brine will not be cloudy when using it. Other salts will give you a cloudy brine. Kosher salt can, but doesn’t always get cloudy.
Hope this helps you. I have my great great aunts pickle recipe from the 1920’s and when I wanted to make them I did a lot of research about canning pickles. These things helped me.
Great recipe I added red pepper flakes and fresh garlic, everyone that tried it liked it.
Does it have to be Kosher salt?
Yes, iodized salt is too harsh for this.
Lisa,
I’d like to know if a Keto friendly sugar like Swerve, Erythritol or Xylitol can be substituted in this recipe?
Sugar substitutes such as Stevia and Splenda will work but may add a mushy texture and have a strange aftertaste.
When you store them what is the life span
Store them in the refrigerator and they’ll last for up to a week to 10 days.
Can you substitute white vinegar for the apple cider vinegar?
Yes, that should work fine.
Can you reuse the brine?
I suppose if you’re going to make another batch of pickled cucumbers it would be ok for one or two more uses.
Can you can these for later ? I do a lot of canning and would love to give these as gifts
I’ve never done it myself, because we eat them too fast to bother with canning, but if you’re an experienced canner, I would think you could– as long as your following proper canning protocol.
These pickled cucumbers make such a great snack! I can’t wait to make them again!
I love how easy these are. And such a simple veggie!
These are so great to have on hand for all sorts of gatherings and dinners! Love how quick and easy this is.
Oh these are so fantastic! I absolutely love that these are quick and easy to make too.
So quick and easy! My children love cucumber so I’m pretty sure they’de be huge and of your pickled cucumbers. Thanks for sharing