Pickled Cucumbers
Pickled cucumbers are sweet, salty, and crunchy. They are a delightfully different way to enjoy cucumbers.
Why This Recipe Works
- A yummy way to enjoy cucumbers
- Fresh and crunchy straight from the fridge
- Great in a sandwich as a snack, in salads or as a side dish to Asian-style meals.
Ingredients you will need
To make my pickled cucumbers you will need:
- cucumbers
- rice vinegar
- water
- salt
- sugar
Ingredients Notes & Substitutions
- Cucumbers: I use telegraph, Lebanese or the very small snack cucumbers when making pickles. These types of cucumbers have thin skins and small seeds. In some parts of the world, these cucumbers are called English Cucumbers.
- Rice vinegar: I like the flavour rice vinegar brings to this recipe but white vinegar or white wine vinegar work equally well.
- Sugar: Adjust the sugar to your tastes. The sugar can be reduced to as little as 2 teaspoons or increased to as much as 4 Tablespoons depending on your palate.
How to make fridge-pickled cucumbers
Below are illustrated step-by-step instructions to make my pickled cucumber recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Thinly slice your cucumbers. I do this with the slicing blade on my food processor
Step one: Pack the cucumber tightly into a jar or bowl.
Step two: Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the pickling liquid. Let the pickling liquid cool.
Step three: Pour the cooled brine over the cucumbers so that they are completely submerged.
Step four: Cover the jars and refrigerate for 24 hours.
Enjoy!
Top Tips
Here is how you can make this recipe perfectly every time!
- Pickled cucumbers do not need to be round, you can also use batons or spiralized cucumbers.
- Adjust the sugar to your tastes. The sugar can be reduced to as little as 2 teaspoons or increased to as much as 4 Tablespoons depending on your palate.
- Completely cover the cucumbers with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water.
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FAQs
When you are making pickled cucumbers you do not need to cook them before pickling.
Cucumbers that have been pickled using a quick pickled cucumber recipe will last for up to seven days in the refrigerator.
The cucumbers that work best for quick pickles are those with thin skins and small seeds such as; English cucumbers, telegraph cucumbers or Lebanese cucumbers.
Pickled cucumbers
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Ingredients
- 400 grams cucumber 1 large telegraph cucumber
- 180 millilitres rice vinegar ¾ cup
- 180 millilitres water ¾ cup
- ½ teaspoon salt
- 2 Tablespoons sugar
Instructions
- Thinly slice your cucumbers. I do this with the slicing blade on my food processor
- Pack the cucumber tightly into a jar
- Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the pickling liquid. Let the pickling liquid cool
- Pour cooled the pickling liquid over the cucumbers so that they are completely submerged.
- Cover the jars and refrigerate for 24 hours.
Notes
-
- Pickled cucumbers do not need to be round, you can also pickle cucumbers cut into batons or spiralized cucumbers.
-
- Adjust the sugar to your tastes. The sugar can be reduced to as little as 2 teaspoons or increased to as much as 4 Tablespoons depending on your palate.
-
- Completely cover the cucumbers with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water.
- Cucumbers: I use telegraph cucumbers, Lebanese cucumbers or the very small snack cucumbers when making pickles. These types of cucumbers have thin skins and small seeds. In some parts of the world, these cucumbers are called English Cucumbers.
- Rice vinegar: I like the flavour rice vinegar brings to this recipe but white vinegar or white wine vinegar work equally well.
- Sugar: Adjust the sugar to your tastes. The sugar can be reduced to as little as 2 teaspoons or increased to as much as 4 Tablespoons depending on your palate.
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