Preparation Time: 15 minutes
Marinating Time: 1 hour (minimum)
Total Time: 1 hour 15 minutes
Servings: 6
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 2 garlic cloves, sliced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes (optional)
- 3 sprigs fresh dill
- 1 small onion, thinly sliced (optional)
Equipment
- 1 large mason jar (1 quart) or airtight glass container
- Small saucepan
- Cutting board
- Sharp knife or mandoline slicer
- Measuring cups and spoons
- Mixing spoon
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly and slice them into thin rounds, approximately ⅛ inch thick. If using onions, slice them thinly as well.
Step 2: Fill the Jar
Place the cucumber slices, onion, garlic, dill, peppercorns, mustard seeds, and red pepper flakes into a clean mason jar.
Step 3: Make the Pickling Brine
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally until the sugar and salt completely dissolve. Do not boil for an extended period—just heat until everything is dissolved.
Step 4: Pour Over the Cucumbers
Carefully pour the warm brine over the cucumbers, ensuring all the vegetables are fully submerged.
Step 5: Cool
Allow the jar to cool to room temperature before sealing it with a lid.
Step 6: Refrigerate
Place the jar in the refrigerator for at least 1 hour before serving. For the best flavor, refrigerate for 12–24 hours.
Recipe Tips
- English or Persian cucumbers stay especially crisp.
- Slice cucumbers evenly for consistent texture.
- Fresh dill provides the best flavor, but dried dill may be substituted.
- Add sliced jalapeños for a spicy variation.
- Whole coriander seeds, bay leaves, or celery seed create additional flavor.
- Store the cucumbers submerged in the brine to maintain freshness and crunch.
Serving Suggestions
Quick Pickled Cucumbers pair wonderfully with:
- Hamburgers
- Hot dogs
- Pulled pork sandwiches
- Fried chicken
- Grilled steak
- BBQ ribs
- Rice bowls
- Tacos
- Potato salad
- Charcuterie boards
- Fresh sandwiches and wraps
They also make a refreshing snack straight from the jar.
Storage
Store the pickled cucumbers in a sealed mason jar in the refrigerator for up to 3 weeks. Always use a clean utensil when removing pickles to help maintain freshness.
These refrigerator pickles are not shelf-stable and should not be stored at room temperature.
Recipe Notes
The flavor of quick pickled cucumbers becomes more balanced and pronounced after a full day in the refrigerator. As the cucumbers sit in the brine, they absorb the vinegar, herbs, and spices, resulting in a brighter, more complex flavor while retaining their crisp texture.
For a sweeter pickle, increase the sugar by one additional tablespoon. If you enjoy a sharper tang, reduce the sugar slightly or add a splash of apple cider vinegar for extra depth. You can also experiment with fresh herbs such as thyme or oregano to create unique flavor combinations.
Because these are refrigerator pickles, they are intended to be enjoyed fresh rather than stored long-term. They are an excellent make-ahead condiment for meal prep, picnics, and summer gatherings.
Nutrition Information (Per Serving)
- Calories: 35
- Carbohydrates: 8g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 390mg
- Sugar: 6g
- Fiber: 1g
- Vitamin C: 5% Daily Value
- Vitamin K: 8% Daily Value
- Potassium: 120mg
- Calcium: 2% Daily Value
- Iron: 2% Daily Value