Easy Quick Pickled Cucumbers Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
16
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Calories
17 kcal
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Cuisine
Mediterranean, American
Easy Quick Pickled Cucumbers Recipe
Description
The recipe starts with thinly slicing Persian cucumbers, which are firm and small, ideal for pickling. The pickling liquid is prepared by boiling a mixture of white distilled vinegar, water, kosher salt, peppercorns, cumin seeds, coriander seeds, and a bay leaf, then allowing it to cool to protect the cucumber's crispness. The sliced cucumbers are tightly packed in jars with additional flavor ingredients: crushed red pepper for mild heat, garlic cloves, and fresh dill for herbal notes.
Once the cooled brine is poured to cover the cucumbers completely, the jars are sealed and refrigerated. The cucumbers pickle over a minimum of two days, soaking up the brine’s complex spice profile while maintaining firm texture. This process yields pickles that are crunchy, tangy, and mildly spicy with aromatic undertones from the seed spices.
These quick pickled cucumbers work well as a side, condiment, or topping for sandwiches and salads. Their simple yet robust seasoning enhances many dishes. The recipe allows for customization by adding other aromatics such as lemon peel or chili peppers.
Careful attention to freshness and cooling the brine before pouring helps preserve cucumber texture and bite. Packing slices tightly keeps them submerged, ensuring even flavor penetration.
Ingredients
- 1 pound cucumber Persian
- 2 cups white distilled vinegar
- 1½ cups water
- 1½ tbsp kosher salt
- 2 tbsp peppercorn
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 bay leaf
- ½ tbsp crushed red pepper
- 4 cloves garlic
- dill
Instructions
- Thinly slice the Persian cucumbers and set them aside.
- In a pot, combine white vinegar, water, kosher salt, peppercorns, cumin seeds, coriander seeds, and bay leaf. Bring to a boil, then simmer for 10 minutes. Allow to cool to room temperature.
- Tightly pack the cucumber slices along with crushed red pepper, garlic, and dill in a wide-mouth jar.
- Pour the cooled brine over the cucumbers until fully submerged.
- Seal the jars and refrigerate for at least 2 days before eating.
Notes
- Select fresh, firm cucumbers without discoloration for best crunch and flavor.
- Allow the hot brine to cool to room temperature before adding to cucumbers to avoid softening them.
- Pack cucumber slices tightly in the jar to prevent floating and promote even pickling.
- Customize the flavor by adding aromatics like lemon peel, chili peppers, or additional herbs as desired.
- Refrigerate pickles for at least two days to develop full flavor before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 662mg | 28% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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