The easiest Quick Pickled Cucumber Recipe! Crunchy, tangy and ready to eat in 30 minutes! We go through buckets of these every summer and serve them on sandwiches in salads and along side every thing off the barbeque. Tastes like summer in a jar!
What kind of vinegar is best for pickling cucumbers?
- white vinegar has a mild flavor and the clear color makes it more appealing but I have used apple cider vinegar more often than not and love the extra tang it gives. You could use most any kind of vinegar including seasoned rice vinegar but you may want to cut back on the sugar a bit as it is already a little sweet.
How long will these keep in the refrigerator?
- the vinegar will keep them safe to eat for up to a week but the longer they sit the less crunchy they will become.
What kind of cucumbers should I use to pickle?
- Thicker the skin the crunchier the cuc and the longer the crunch will last! If your gonna gobble them up quickly, the english variety will work nicely but generally I use just the plain old every day thick skinned cucumber. Cheap and cheerful!
PRO TIP: Don’t toss the pickling vinegar when your cucumbers are gone! Toss in more cuc’s and make another batch!
Check out our Super Easy Pickled Onions as well!
LET’S EAT!
Kathi & Rachel
Quick Pickled Cucumbers
Crunchy tangy and easy to make pickled cucumbers are great with everything!
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Servings: 6
Ingredients
- 2 cups cucumbers – sliced
- 1 cup vinegar – white or apple cider
- 1/4 cup water
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons fresh dill chopped – optional
Instructions
- Combine vinegar, water, sugar and salt in large bowl with lid.
- Whisk until sugar and salt are dissolved.
- Add cucumbers and fully submerge in liquid. Store in refrigerator for at least 30 minutes and up to one week.
Notes
PRO TIP: Don’t toss the pickling vinegar when your cucumbers are gone! Toss in more cuc’s and make another batch!
Nutrition
Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 778mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Anna McGowan says
Can you substitute maple syrup or honey for the sugar?
Kathi & Rachel says
You can but it is going to change the taste considerably. Vinegar and maple syrup? Not sure if that is going to be a pleasant taste. If you try it let me know! Kathi
Trudy says
Do you have to eat within one week once all ingredients mixed and submerged if refrigerated
Deon says
Is it okay to peel the cuc’s before brining? Will it make them too soft?
Kathi & Rachel says
I really like the crunch of the peel especially if using english cuc’s which have a thin skin. However you can peel them and they will be just fine.
Mary says
So tangy
Dianna says
What do I do if my cucumbers are bitter. I’ve read you have to cut the ends off and peel them.
Kathi & Rachel says
Peeling would help as will the sugar in the brining mixture. You may just need less bitter cucs! 🙂 Kathi
chuck harper says
can you omit the sugar?
Kathi & Rachel says
You can but it will be very tart from all that vinegar. Maybe try a small batch and see what you think. Or half the sugar. Hope that helps!
Philip Gregory says
some recipes call for heating the liquid. Is that something that we should do with your recipe? Would it be more beneficial that way?
Kathi & Rachel says
We prefer the cold method. Keeps the cuc’s crisp. Kathi
Renee says
This recipe is so simple and makes delicious pickled cucumbers. My daughter has so many right now from her garden so I’ve made this over and over. 🙂
Kathi & Rachel says
We are so glad you liked it Renee! Thank you for the nice comment :). Kathi