Quick Pickled Cucumber Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Rest in refrigerator
1 d
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Total Time
30 mins
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Servings
16 Servings
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Calories
353 kcal
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Course
Condiments
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Cuisine
Mediterranean
Quick Pickled Cucumber Recipe
Description
The Quick Pickled Cucumber Recipe combines sliced Persian or English cucumbers with a flavorful brine made from vinegar, water, kosher salt, and warming spices like mustard seed, coriander seed, peppercorn, and bay leaves. Green onions, jalapeños, garlic, and fresh dill are added for extra layers of flavor. Boiling the brine releases the aroma of the spices before it cools and is poured over the tightly packed vegetables in wide-mouth jars. The cucumbers maintain crunchiness, enhanced optionally by briefly soaking in ice water before pickling.
The pickling process takes place entirely in the refrigerator, allowing flavors to meld overnight, producing a tangy, slightly spicy pickle with fresh herbaceous notes. The texture balances crisp slices with the softened aromatics and jalapeño heat, making them a versatile condiment. This quick pickle avoids lengthy fermentation or canning, making it accessible for home cooks.
These pickles are ideal for adding acidity and spice to sandwiches, charcuterie boards, or as a side to grilled meats. They keep refrigerated for up to two months, maintaining their snap and bright flavor. The recipe's adaptable brine and seasoning also invite customization depending on taste preferences and spice tolerance.
Variations can include adjusting the vinegar-to-water ratio for tanginess, adding sugar for sweetness, or incorporating other spices such as ginger or red pepper flakes for more depth and heat. Properly packing jars and completely submerging cucumbers in brine ensures optimal preservation and flavor infusion.
Ingredients
- 3 cups vinegar distilled white vinegar or white wine vinegar will work
- 2 1/4 cup water cold
- 2 1/2 tablespoons kosher salt
- 3 tablespoon mustard seed
- 3 tablespoon coriander seed
- 3 tablespoon peppercorn
- 2 bay leaf
- 1 1/4 lb Persian cucumber sliced into 1/2-inch rounds, or English cucumber
- 4 green onions trimmed and chopped (both white and green parts)
- 3 jalapeno pepper sliced into rounds (remove seeds for less heat
- 6 garlic minced, cloves
- dill to your liking, few sprigs, fresh
Instructions
- Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
- Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
- Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
- Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
- Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.
Notes
- Using an ice bath for the sliced cucumbers before pickling enhances their crunchiness.
- Adjust vinegar-to-water ratios to control the tang level of the pickles according to your preference.
- Add sugar to the brine if you want a sweeter pickle; start with 1/4 cup and adjust to taste.
- Make more brine as needed and let it cool completely before adding to jars to preserve crunch and flavor.
- Store the pickles in the refrigerator; they keep well for about two months.
- Feel free to customize spices in the brine, such as adding fresh ginger or red pepper flakes, for varied flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 35.3kcal | 2% |
| Carbohydrates | 4.4g | 1% |
| Protein | 1.2g | 2% |
| Fat | 1g | 2% |
| Sodium | 1095.1mg | 46% |
| Potassium | 123.4mg | 3% |
| Fiber | 1.5g | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 105.7IU | 2% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 34.8mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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