Recipes » Condiments and Extras Recipes » Quick Pickled Cucumbers

Quick Pickled Cucumbers

| |
5 from 1 vote
A sweet, tart, fresh pickle to enjoy during the cooler months. Goes great with everything from meats to vegetables to sandwiches.
Prep Time 40 minutes
Cook Time 5 minutes
These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes. https://www.lanascooking.com/quick-pickled-cucumbers/

These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes.

This time of year with all the rich, hearty foods we enjoy, I often find myself craving something light and refreshing. Something to kind of cut through the heaviness of winter comfort food.

These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes. https://www.lanascooking.com/quick-pickled-cucumbers/

Often I satisfy that need with a salad. Sometimes with a piece of citrus fruit. And sometimes, all I need are pickles!

These Quick Pickled Cucumbers are easy to make and the ingredients are available all year round. With this recipe, there’s no need to wait until cucumber season since it uses the English hothouse type cucumbers and there’s also no need for canning equipment.

These are stored in the fridge and used within a few days. Just to make sure you understand – this is not a shelf-stable pickle recipe. It’s meant to be made, refrigerated, and used quickly.

We especially enjoy these sweet, tart pickles with rich stews, roasted meats, and even on sandwiches. They’re a great addition to a leftover turkey sandwich.

How to Make Quick Pickled Cucumbers

Vinegar, water, sugar, bay leaf, and peppercorns in a saucepan.

Combine the water, vinegar, sugar, bay leaf, and peppercorns in a medium saucepan. Bring the mixture to a boil. Remove it from the heat and let cool to room temperature. Note: I most often use a sugar substitute such as Splenda in this recipe. The results are excellent.

Thinly sliced cucumber and a mandolin.

Slice the cucumber as thinly as possible using a mandoline or very sharp knife.

Salting the cucumber slices in a colander.

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.

Cucumber slices packed into a glass jar.

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.

🧾 More Recipes You’ll Like

Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes. https://www.lanascooking.com/quick-pickled-cucumbers/

Quick Pickled Cucumbers

A sweet, tart, fresh pickle to enjoy during the cooler months. Goes great with everything from meats to vegetables to sandwiches.
5 from 1 vote
Print It Rate It
Course: Condiments and Extras
Cuisine: American
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 1 quart
Calories: 29kcal
Author: Lana Stuart

Ingredients

  • 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

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.

Nutrition Information

Serving: 1 | Calories: 29kcal | Carbohydrates: 7g | Sodium: 38mg | Sugar: 6g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




28 Comments

  1. If you could only see inside my fridge. I always have at least 3 different homemade pickled veggie combinations. It’s kind of a problem, I’m addicted. This looks like a great straight forward recipe to try, thanks. And thank you for sharing my red pickled onions. I can never be without those! :)

  2. I made these today for my husband as his little Advent calendar surprise thing that we’re doing this year instead of tons of presents on Christmas. He was really, really happy with this present. :) I don’t like cucumbers or pickled anything so I didn’t even try them but he ate 1/4 of the jar in one sitting and said to tell you that he enjoyed them. :) I forgot to rinse the cucumber slices after letting them sit for 30 minutes and was worried that they’d be too salty but he was happy with it! Thanks so much for the easy recipe. :)

  3. I love pickles!! I make them all summer but hadn’t considered making them this time of year. You’re right about them cutting through all the heaviness though. Good call!

  4. These remind me of the thin slices of pickled cucumber that my mum always serves with roasted salmon. I really need to make these!

  5. I’ll bet these would taste great on a sandwich! I’ll have to try these, Lana. They look delicious…and easy!

  6. I love refrigerator pickles, and such a great idea to have them on hand at this time of year to add a bit of brightness in the midst of all the heavy sweets.

  7. I’m totally making these as a surprise for my husband in the next few days. I’ll let you know how he likes them! :)

      1. Made them! But I’ll write my review down below since that’s where other people will look for feedback. :)

  8. My kids were so upset I didn’t make any pickles this summer — I cannot wait to surprise them with these!

  9. I could polish off the whole jar, I love how thin they are! Absolutely refreshing and now I’m ready for summer. :-)

  10. I agree with switching it up with something light in the winter sometimes – all that comfort food can get to be a little much sometimes! :) Great idea.

  11. Gosh I love how you mandolin-d the cucumbers. They look so translucent in the brine. I love pickles. I like it that you made them with white wine vinegar which is a first for me. I will definitely try it soon. Happy Holidays, Lana!!