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. 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.
Quick Pickled Cucumbers - easy to make with ingredients available all year round. Click To Tweet
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.
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.
Enjoy!
Lana Stuart
Yields 1
A sweet, tart, fresh pickle to enjoy during the cooler months. Goes great with everything from meats to vegetables to sandwiches.
40 minPrep Time
5 minCook Time
45 minTotal Time
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Ingredients
- 1 1/2 cups water
- 1/2 cup white wine vinegar
- 1/2 cup sugar (or sugar substitute)
- 1 bay leaf
- 4 whole peppercorns
- 1 English cucumber
- 1 tblsp. 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.
Notes
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-- Adapted from a recipe by Marcus Samuelsson
More quick pickle recipes you might enjoy:
- Mixed Vegetable Quick Pickles from A Couple Cooks
- Quick Pickled Zucchini from 101 Cookbooks
- Pickled Red Onions from A Farm Girl’s Dabbles
- How to Quick Pickle Radishes from Eating Richly
- Quick Pickled Fennel from French Revolution
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