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.
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.
These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes. Click To Tweet
How to Make Quick Pickled Cucumbers
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!
More Pickle Recipes on Never Enough Thyme:
- Refrigerator Pickled Peppers
- Pickled Okra
- Sugar-Free Bread and Butter Pickles
- Refrigerator Kosher Dill Pickles
- Tart Pickled Cherries and Pickled Celery Sticks
- Favorite Kosher Dills
quick pickle recipes from Other Bloggers:
- Easy Quick Pickled Vegetables 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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Quick Pickled Cucumbers
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
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Brenda @ a farmgirl's dabbles
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! :)
Marie
Lovely! My Swedish grandmother used to make something similar :)
Erin @ Texanerin Baking
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. :)
Lauren @ Healthy Delicious
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!
Nutmeg Nanny
I love quick pickled anything! I will happily eat them plain or placed on a burger :)
Paula - bell'alimento
I love a good quick pickled anything!
Cookin Canuck
These remind me of the thin slices of pickled cucumber that my mum always serves with roasted salmon. I really need to make these!
Lana Stuart
These would be perfect with salmon, Dara.
Renee - Kudos Kitchen
I'll bet these would taste great on a sandwich! I'll have to try these, Lana. They look delicious...and easy!
Kim (Feed Me, Seymour)
I would eat this whole jar. I love pickled foods so much and these look delicious.
Kate @ Diethood
No joke, I'd eat that entire jar in one sitting! Looks SO GOOD!!