Quick Pickled Cucumbers Recipe


  • 1 pound cucumbers: Persian, Kirby, or English cucumbers are ideal for their thin skin and fewer seeds.
  • 1 cup vinegar: White distilled vinegar, apple cider vinegar, or rice vinegar all work well.
  • 1 cup water
  • 2 tablespoons sugar: You can adjust this to taste, or omit it for a less sweet pickle.
  • 1 tablespoon kosher salt

Optional flavorings:

  • 1 teaspoon dill seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • 2-3 garlic cloves, peeled and smashed
  • A few sprigs of fresh dill
  • Thinly sliced red onion
  • Sliced jalapeño for heat


  • Prep the cucumbers: Wash cucumbers thoroughly. Slice into thin rounds (about 1/4 inch thick) or spears, depending on your preference.
  • Make the brine: In a medium saucepan, combine the vinegar, water, sugar, salt, and any desired additional spices/flavorings. Bring to a simmer over medium heat, stirring until the sugar and salt have dissolved.
  • Assemble: Place cucumber slices in a sterilized jar or heatproof container. If including garlic or fresh herbs, add them to the jar as well.
  • Pour the brine: Carefully pour the hot brine over the cucumbers, ensuring they are completely submerged.
  • Cool and refrigerate: Let the jar cool to room temperature, then seal tightly and refrigerate for at least 30 minutes before serving. For optimal flavor, allow pickles to chill for several hours or overnight.


  • Experiment with flavors: Get creative with your flavorings. Try adding fresh herbs, different types of peppercorns, or even a touch of honey for sweetness.
  • Adjust sweetness and saltiness: Taste the brine before pouring and adjust the sugar and salt levels to your preference.
  • Storage: Quick pickled cucumbers will last in the refrigerator for up to a week.

Enjoy your quick and delicious homemade pickles!


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