Quick Pickled Cucumbers

Name: Quick Pickled Cucumbers
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 1 quart
Ingredients: 1 ½ cups water; ½ cup white wine vinegar; ½ cup sugar; 1 bay leaf; 4 whole peppercorns; 1 English cucumber; 1 tablespoon kosher salt

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Prep Time
40 mins
Cook Time
40 mins
Total Time
45 mins
Servings
1 quart
Calories
29 kcal
Course
Condiments
Cuisine
American

Quick Pickled Cucumbers

Iris Warren

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A sweet, tart, fresh pickle to enjoy during the cooler months. Goes great with everything from meats to vegetables to sandwiches.

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Ingredients

Servings

1 ½ cups water
½ cup white wine vinegar
½ cup sugar or sugar substitute
1 bay leaf
4 whole peppercorns
1 English cucumber
1 tablespoon kosher salt

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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.