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–+ servings
A jar of quick pickled cucumbers.
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3.56 from 50 votes

Quick Pickled Cucumbers

See how to pickle cucumbers that are not too sweet or sour with the perfect snappy bite. No cooking necessary, and they only need one hour in the brine. Quick pickled cucumbers add just the right oomph to sandwiches, salads, bao buns, or anything that needs a little pop of brightness.
Course Condiments
Cuisine American
Keyword cucumbers, pickles
Dietary Restrictions Dairy-Free, Gluten-Free, Low-Carb, Vegan
Prep Time 5 minutes
Brining Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 19kcal
Author Lisa Lotts

Equipment

  • glass or plastic bowl
  • glass or plastic storage containers

Ingredients

  • 1 English cucumber very thinly sliced
  • 1 tablespoon sugar
  • 1½ teaspoons kosher salt
  • ½ cup cider vinegar
  • ½ cup water
US Customary - Metric

Instructions

  • In a small to medium bowl non-reactive bowl, combine 1½ teaspoons kosher salt, 1 tablespoon sugar, ½ cup cider vinegar and ½ cup water Stir until the sugar and salt are completely dissolved.
  • Add 1 English cucumber (thinly sliced, 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, non-reactive container, with the cucumbers covered in the brining liquid.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 584mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg