Quick Pickled Cucumbers

Sweet and tangy quick pickled cucumbers made with vinegar and sugar. Serve with meats, veggies, or as a crisp addition to a charcuterie board.

Prep Time 40

Cook Time 5

Total Time 45

Servings servings

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.

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.