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Quick Pickled Cucumbers
A sweet, tart, fresh pickle to enjoy during the cooler months. Goes great with everything from meats to vegetables to sandwiches.
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
Servings:
1
quart
Calories:
29 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 ½ cups water
- ½ cup white wine vinegar
- ½ cup sugar or sugar substitute
- 1 bay leaf
- 4 black peppercorns whole
- 1 English cucumber
- 1 tablespoon kosher salt
Instructions
- Combine the water, vinegar, sugar, bay leaf, and peppercorns in a medium saucepan. Bring to a boil. Remove from the heat and let cool.
- Slice the cucumber as thinly as possible using a mandoline or very sharp knife. Place the cucumber slices in a colander and sprinkle with the salt, tossing the cucumber slices so that the salt is well distributed throughout. Allow the cucumber slices to sit for about 30 minutes. Rinse well and squeeze out as much moisture from the slices as possible.
- Place the cucumber slices in a clean quart jar and pour the cooled pickling solution over them. Cover and refrigerate for 6-8 hours before serving. Best used within 2 days.
Cup of Yum
Nutrition Information
Serving
1
Calories
29kcal
(1%)
Carbohydrates
7g
(2%)
Sodium
38mg
(2%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 1 quart
Amount Per Serving
Calories 29
% Daily Value*
| Serving | 1 | |
| Calories | 29kcal | 1% |
| Carbohydrates | 7g | 2% |
| Sodium | 38mg | 2% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.