Pickled Cucumbers

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Pickled cucumbers are sweet, salty, and crunchy. They are a delightfully different way to enjoy cucumbers.

Two slices of cucumber being held with chopsticks above a jar of pickled 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
Cucumbers, a jug of water, vinegar, salt and sugar laid out on a marble bench top.

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. 

FAQs

Do you have to cook cucumbers before pickling?

When you are making pickled cucumbers you do not need to cook them before pickling.

How long do fresh pickled cucumbers last?

Cucumbers that have been pickled using a quick pickled cucumber recipe will last for up to seven days in the refrigerator.

Can I pickle regular cucumbers?

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.

A bowl of teriyaki chicken Rice, vegetables and toasted seaweed pickled ginger and sesame seeds.

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Two slices of cucumber being held with chopsticks above a jar of pickled cucumbers

Pickled cucumbers

Quick pickled cucumbers are next level, The cucumbers absorb the pickling flavors resulting in a crunchy snack that is sweet, sour, and savory.
Print Rate
Course: Snack
Cuisine: Western
Keyword: pickled carrots, quick pickled carrots, pickling carrots
Diet: Dairy Free, Egg Free, Gluten free, Vegan
Servings: 8 servings
Calories: 37kcal

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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.

Nutrition

Serving: 50grams | Calories: 37kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 182mg | Potassium: 177mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8353IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.2mg

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