Quick Pickled Cucumbers

$- 4 medium cucumbers, thinly sliced - 1 garlic clove, peeled and smashed - Fresh dill sprigs for garnish - 1 cup white vinegar - 1 cup water - 2 tablespoons sugar - 1 tablespoon salt - 1 teaspoon mustard seeds - 1 teaspoon dill seeds - 1/2 teaspoon red pepper flakes (optional) - Large glass jar or bowl - Medium saucepan - Mandoline or sharp knife Gather these ingredients for your crunchy treat. Fresh cucumbers are key to a crisp bite. The garlic and dill add great flavor. The pickling liquid combines vinegar, water, sugar, salt, and spices. This mix brings out the best in your cucumbers. You will need a large jar or bowl to hold the cucumbers. A medium saucepan helps to heat the pickling liquid. A mandoline or sharp knife will ensure your slices are thin and even. This simple recipe makes it easy for you to enjoy quick pickled cucumbers. You can find the full recipe here. - Wash and trim the cucumbers. - Slice cucumbers thinly using a mandoline or knife. Start by washing your cucumbers under cool water. Make sure to scrub off any dirt. Next, trim both ends of each cucumber. This step helps them absorb the pickling liquid better. I prefer to slice my cucumbers thin, about a quarter-inch thick. You can use a mandoline for even slices or a sharp knife. Thin slices give you that great crunch, which is key in quick pickles. Once sliced, place the cucumbers in a large glass jar or bowl. - Combine vinegar, water, sugar, salt, mustard seeds, dill seeds, garlic, and pepper flakes in a saucepan. - Heat and stir until dissolved, then bring to a simmer. Now, let’s make the pickling liquid. In a medium saucepan, mix one cup of white vinegar with one cup of water. Add two tablespoons of sugar and one tablespoon of salt. Toss in one teaspoon each of mustard seeds and dill seeds. You can add a smashed garlic clove and half a teaspoon of red pepper flakes if you like spice. Heat the mixture over medium heat. Stir until everything dissolves, then let it simmer for a few minutes. This step is crucial as it helps blend the flavors. - Pour hot liquid over cucumbers to submerge. - Cool to room temperature and refrigerate for at least 2 hours, preferably overnight. Once your pickling liquid is ready, carefully pour it over the sliced cucumbers. Make sure all the cucumbers are submerged. If they float, you can use a clean weight to press them down. Let the jar sit at room temperature for about 30 minutes. After that, seal it tightly. Store it in the fridge for at least two hours. For the best taste, let them sit overnight. The flavors will deepen, making your pickled cucumbers even more delicious. Enjoy these crunchy bites as a snack or a side dish! For the complete recipe, check the Full Recipe section. To make your quick pickled cucumbers even tastier, add herbs and spices. Try fresh dill, coriander, or thyme. You can also use a pinch of black pepper or mustard seeds for extra zing. For a sweet twist, add a slice of onion or some sliced jalapeños. To achieve the best crunch, choose firm cucumbers. Look for ones that are dark green and avoid those with soft spots. Slicing them thinly also helps, as it allows the pickling liquid to soak in better. You can serve pickled cucumbers in many ways. They make a great side dish with grilled meats or sandwiches. Try adding them to salads for a refreshing crunch. They also pair well with cheeses, like feta or goat cheese. For a fun snack, mix pickled cucumbers with cream cheese on crackers. You can also use them as a topping for tacos or burgers. If your pickles taste too salty, add a bit of sugar to balance the flavor. You can also dilute them with a bit of water to tone down the saltiness. If your cucumbers turn too soft, check your pickling time. Leaving them in the liquid too long can cause this. For a crunchier texture, try using smaller cucumbers or slicing them thicker. Remember to follow the Full Recipe for the best results! {{image_2}} You can change the taste of quick pickled cucumbers easily. If you like sweet, add more sugar. For a savory kick, cut back on the sugar. You can also play with spice levels. Adding red pepper flakes boosts heat. Start with a pinch and adjust to your taste. This way, your pickles can suit any meal or snack. You don't have to stick to cucumbers. Many veggies can be pickled using the same method. Carrots, radishes, and green beans work well. You can make a mixed vegetable pickle too. Just chop your favorite veggies and follow the same steps. This adds variety to your meals and snacks. Different cultures have unique ways to pickle cucumbers. In Asia, they might use rice vinegar and soy sauce for a tangy flavor. In Europe, dill and garlic are popular choices. Each region adds its twist with spices and vinegars. You can try these global flavors in your own kitchen. It’s a fun way to explore new tastes while making quick pickles. For a full recipe, check out the Full Recipe section! To keep your quick pickled cucumbers fresh, store them in the fridge. Use a glass jar with a tight lid. Make sure the cucumbers are fully submerged in the pickling liquid. This keeps them crisp and flavorful. Avoid using metal containers, as they can react with the vinegar. Always use clean utensils when taking cucumbers out. This prevents germs from getting into the jar. Quick pickled cucumbers last about 2 to 4 weeks in the fridge. They taste best when eaten within the first week. After that, the flavor may change. Look for signs of spoilage, like a bad smell or mold. If the cucumbers are slimy or discolored, it’s time to toss them. You can reuse leftover pickling liquid for new batches. Just strain it to remove any bits of cucumber. Then, add fresh cucumbers for another round of pickling. You can also use the liquid to pickle other veggies, like carrots or radishes. It adds great flavor to salads or sandwiches, too. For more ideas, check out the Full Recipe for tips on different veggies to try! Quick pickled cucumbers last about 1 to 2 weeks in the fridge. Store them in a sealed jar to keep them fresh. After this time, they may lose crunch and flavor. Always look for signs of spoilage, like off smells or mold. You can can cucumbers, but it's different from quick pickling. Canning involves sealing jars in a water bath to store them long-term. Quick pickling is for immediate use. Canned pickles last for months, while quick pickles are best eaten fresh. The best cucumbers for pickling are Kirby cucumbers. They have a thick skin and a crisp texture. Persian cucumbers are also great. They are smaller and sweeter. Avoid regular salad cucumbers as they can be too watery. This article covered how to make quick pickled cucumbers. We explored fresh ingredients, including cucumbers and spices. The process involved preparing the vegetables and making a flavorful pickling liquid. I shared tips for enhancing flavor and serving ideas. Pickling is simple and fun, and you can try many variations. Enjoy your pickles as a tasty side or snack. With practice, you'll master your own unique recipes. Happy pickling!$

Discover the perfect balance of flavors with these Crisp & Zesty Quick Pickled Cucumbers! This simple recipe transforms fresh cucumbers into a tangy delight using just a few ingredients, including vinegar, mustard seeds, and dill. In only 15 minutes of prep, you'll have a refreshing side dish that’s ready to enjoy in hours. Click through to explore the full recipe and elevate your meals with this deliciously crunchy treat!

Print Recipe Pin Recipe

Ingredients

4 medium cucumbers, thinly sliced

1 cup white vinegar

1 cup water

2 tablespoons sugar

1 tablespoon salt

1 teaspoon mustard seeds

1 teaspoon dill seeds

1 garlic clove, peeled and smashed

1/2 teaspoon red pepper flakes (optional)

Fresh dill sprigs for garnish

Instructions

Begin by washing and trimming the cucumbers. Use a mandoline or a sharp knife to slice them thinly and place them in a large glass jar or bowl.

In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, dill seeds, smashed garlic, and red pepper flakes.

Heat the mixture over medium heat, stirring until the sugar and salt have dissolved completely. Bring it to a gentle simmer, then remove from heat.

Pour the hot pickling liquid over the sliced cucumbers, ensuring they are completely submerged.

Allow the cucumbers to cool to room temperature for about 30 minutes.

Once cooled, seal the jar or container with a lid and refrigerate for at least 2 hours. For the best flavor, let them marinate overnight.

When ready to serve, garnish with fresh dill sprigs for an added zest.

Prep Time: 15 min | Total Time: 2-24 hrs depending on marination | Servings: 4-6

- Presentation Tips: Serve the pickled cucumbers in a clear glass bowl to showcase their vibrant colors. Drizzle a bit of the pickling liquid over the top for an extra shine!