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Home » Food » Condiments and Extras » Quick Pickled Cucumbers

Quick Pickled Cucumbers

By Lana Stuart · Published: Dec 5, 2014 · Last Modified: Oct 20, 2020 · As an Amazon Associate I earn from qualifying purchases.

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

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

Pickling solution for 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 for Quick Pickled Cucumbers

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

Salt the cucumbers for Quick Pickled Cucumbers

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.

Pack cucumber slices in a jar for Quick Pickled Cucumbers

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:

  • 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

Like This Recipe? Pin It!

These Quick Pickled Cucumbers are a light accompaniment to winter comfort food. Their sweet-tart crunchiness is a great counterpoint to heavier dishes. From @NevrEnoughThyme 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. From @NevrEnoughThyme 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.
0 from 0 votes
Print Pin Rate
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 tblsp. kosher salt
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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

[br][br]-- Adapted from a recipe by Marcus Samuelsson

Nutrition Information

Serving: 1g | 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.

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About Lana Stuart

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!
More About Lana →

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Reader Interactions

Comments

  1. Brenda @ a farmgirl's dabbles says

    December 09, 2014 at 8:34 am

    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! :)

    Reply
  2. Marie says

    December 09, 2014 at 5:40 am

    Lovely! My Swedish grandmother used to make something similar :)

    Reply
  3. Erin @ Texanerin Baking says

    December 08, 2014 at 2:43 pm

    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. :)

    Reply
  4. Lauren @ Healthy Delicious says

    December 08, 2014 at 12:53 pm

    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!

    Reply
  5. Nutmeg Nanny says

    December 08, 2014 at 9:07 am

    I love quick pickled anything! I will happily eat them plain or placed on a burger :)

    Reply
  6. Paula - bell'alimento says

    December 07, 2014 at 1:30 pm

    I love a good quick pickled anything!

    Reply
  7. Cookin Canuck says

    December 07, 2014 at 11:36 am

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

    Reply
    • Lana Stuart says

      December 07, 2014 at 5:32 pm

      These would be perfect with salmon, Dara.

      Reply
  8. Renee - Kudos Kitchen says

    December 07, 2014 at 8:25 am

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

    Reply
  9. Kim (Feed Me, Seymour) says

    December 07, 2014 at 8:19 am

    I would eat this whole jar. I love pickled foods so much and these look delicious.

    Reply
  10. Kate @ Diethood says

    December 07, 2014 at 3:53 am

    No joke, I'd eat that entire jar in one sitting! Looks SO GOOD!!

    Reply
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Hi! I'm Lana Stuart, the cook and occasional traveler here at Never Enough Thyme. I've been cooking since I was tall enough to reach the stove and started this blog in 2009 so I could share my delicious home cooking recipes with all of you. You'll find almost 700 recipes here so there's sure to be something your family will like!
More About Me →

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