When your plate is full of hearty comfort food, these Quick Pickled Cucumbers can offer a lovely fresh contrast. Their crisp texture and sweet-tangy flavor pair beautifully with roasted or fried meats, fresh vegetables, or a simple charcuterie board.
I grew up in a traditional Southern household where the supper table almost always included a little something tangy on the side, whether it was chow chow, pickled okra, or a few slices of bread and butter pickles. Southern cooks believe in balance, and that means if the main dish is heavy, there needs to be something sharp and refreshing to go with it.
These Quick Pickled Cucumbers are perfect for those kinds of meals. They’re easy to make, the ingredients are available year-round, they don’t require any canning equipment, and you can enjoy them within just a few hours.
I especially love to serve these with something like my Grilled Chicken Thighs or Cowgirl Beans. They brighten up the plate and have just the right amount of zip to round out the meal.
Unlike traditional canned pickles, these are very quick and simple to make. No boiling jars, no fuss. You simply heat the brine, pour it over cucumber slices, and pop it in the fridge. That’s it. Do keep in mind that they’re not shelf-stable, so you’ll have to keep them refrigerated and use them within a couple of days. But trust me, that won’t be a problem.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 45 Minutes (includes 30 minutes inactive time)
Servings: 16
Primary Ingredient(s): English cucumber, white wine vinegar, sugar, bay leaf, peppercorns, salt
Skill Level: Easy
What You’ll Like About This Recipe
- Just the right balance of sweet and tangy, bringing a refreshing contrast to heavier main dishes.
- Comes together quickly and is ready to enjoy in just a few hours.
- Crisp texture and fresh flavor make it a versatile addition to meals or snack boards.
WHAT PEOPLE ARE SAYING …
“This is like a fresh taste of summer in the middle of winter!”
— TMartha@A Family Feast
Ingredient Notes
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- English cucumber – These are ideal for quick pickling because they have tender skin, fewer seeds, and a crisp texture. I don’t usually peel them, but you can if you want to.
- White wine vinegar – Has a gentle acidity that doesn’t overpower the cucumber. You could use plain white vinegar, but it does have a sharper bite.
- Sugar or sugar substitute – Adds sweetness that balances the vinegar. I often use Splenda, and it works well.
- Bay leaf and peppercorns – These add some subtle background flavor. They’re not strong, but they round out the flavor of the brine nicely.
- Kosher salt – Draws out moisture from the cucumber slices and gives them that classic pickle crunch.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 317 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Quick Pickled Cucumbers
- Start by combining the water, white wine vinegar, sugar, bay leaf, and peppercorns in a medium saucepan. Bring it all to a boil over medium heat, then take it off the burner and let the mixture cool down to room temperature.
👉 PRO TIP: I often use a sugar substitute, such as Splenda, in this recipe. The results are excellent.
- While the brine is cooling, slice the cucumber as thinly as you can. A mandoline makes quick work of it, but a sharp knife will do just fine.
- Transfer the cucumber slices to a colander and sprinkle them with the kosher salt. Toss everything together so the salt coats the slices evenly. Let them sit for about 30 minutes, then rinse thoroughly and press out as much moisture as you can.
- Pack the salted cucumber slices into a clean quart-size jar and pour the cooled brine over the top. Cover tightly and refrigerate for at least 6 hours. They’ll taste best within the first two days.
Recipe Success Tips
- Use a mandoline if you have one. It gives you even, paper-thin slices that take up the brine quickly. If not, just slice as thinly as you can with a sharp knife.
- Don’t skip the salting step. It draws out excess moisture and helps the cucumbers keep a crisp texture. Be sure to rinse and squeeze them well before adding them to the jar.
- Let the brine cool completely. Pouring hot brine over the cucumbers will soften them too much. A cool brine keeps the fresh crunch.
- Taste and adjust if needed. If you like your pickles a little sweeter or more tangy, you can tweak the sugar or vinegar slightly next time you make a batch.
Variations on the Recipe
- Add sliced red onion or shallot. These take the brine beautifully and add color and bite.
- Try a different vinegar. Apple cider vinegar adds a fruity sort of note, while rice vinegar gives a milder flavor.
- Use some fresh herbs. A few sprigs of dill or tarragon can add a great herbal flavor without overpowering the cucumbers.
- Add heat. If you like a little spice, include a pinch of red pepper flakes in the brine ingredients.
Questions About Quick Pickled Cucumbers
Since this is not a recipe for canning pickles, you can tweak the sugar or vinegar to your taste. You’ll need to use the full measure of salt in order to draw out the moisture and retain the maximum crunch.
Yes, you should keep these cucumbers refrigerated from the start. Since they’re not shelf-stable, they should be chilled immediately after packing the jar to keep them fresh.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Quick Pickled Cucumbers
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.1 ½ cups water, ½ cup white wine vinegar, ½ cup sugar, 1 bay leaf, 4 whole peppercorns
- Slice the cucumber as thinly as possible using a mandoline or very sharp knife.1 English cucumber
- 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.1 tablespoon kosher salt
- 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.
Notes
- A mandoline gives you thin, even slices that absorb the brine more quickly. A sharp knife works fine if you slice the cucumber as thinly as possible.
- Salting the cucumbers is essential. It pulls out moisture and helps them stay crisp. Be sure to rinse and press out the excess water before packing.
- Always let the brine cool before pouring it over the cucumbers. Hot brine can make them too soft. A cool brine preserves their crunch.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on December 5, 2014. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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! :)
Lovely! My Swedish grandmother used to make something similar :)
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. :)
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!
I love quick pickled anything! I will happily eat them plain or placed on a burger :)
I love a good quick pickled anything!
These remind me of the thin slices of pickled cucumber that my mum always serves with roasted salmon. I really need to make these!
These would be perfect with salmon, Dara.
I’ll bet these would taste great on a sandwich! I’ll have to try these, Lana. They look delicious…and easy!
I would eat this whole jar. I love pickled foods so much and these look delicious.
No joke, I’d eat that entire jar in one sitting! Looks SO GOOD!!
These are the prettiest pickles ever! They shimmer. A great gift idea for the fooide in our lives!
I love anything and all things pickled!!
Me too, Meseidy.
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.
Just a few of these go a long way toward brightening heavy comfort food, Heather!
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! :)
Please do, Erin. I’d love to know how he likes them!
Made them! But I’ll write my review down below since that’s where other people will look for feedback. :)
My kids were so upset I didn’t make any pickles this summer — I cannot wait to surprise them with these!
Hope they enjoy them, Sarah!
I could polish off the whole jar, I love how thin they are! Absolutely refreshing and now I’m ready for summer. :-)
Oh my gosh – you’re absolutely right! This is like a fresh taste of summer in the middle of winter! Looks wonderful!
Thanks, Martha. Just a little bit of something fresh and light goes a long way in the winter.
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.
I’ll give them a try!
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!!
The white wine vinegar is so good in these! Hope you enjoy them, Shulie.