Pickled cucumbers
These quick-pickled cucumbers know how to liven up a plate. They soak up the vinegar, pick up a bit of sweetness from the sugar, and keep that soft-crunch bite that makes them so good. Straight from the jar or on the side of a meal, our pickled cucumbers recipe is a must for anyone who loves a little zing with their food.
Ingredients
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300 g
Cucumbers, sliced very thinly
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½ tsp
Coarse salt
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4 tbsp
Sugar
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4 tbsp
Stock vinegar
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Freshly ground pepper
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10
Whole peppercorns
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Firm, fresh cucumbers
Use small cucumbers, since they stay crunchier and absorb the brine more evenly. Choose ones that are firm with smooth, unblemished skin. Soft spots or wrinkles mean they are past their prime. A fresh cucumber should feel heavy for its size and resist gentle pressure. Larger cucumbers hold more water and can turn mushy, but if you only have bigger ones, slicing them thinly helps maintain some crunch. Additionally, for extra crunch, place freshly sliced cucumbers in a colander with ice cubes for 20–30 minutes before pickling.
Slice your cucumber thin or thick
The thickness of your cucumber slices affects both texture and pickling time. Thin slices absorb the brine quickly, making them softer and ready to eat sooner. They work well for quick pickles but are less suited for salads or dishes that need more crunch. On the other hand, thicker slices take longer to pickle but stay firmer, making them a better choice for salads or as a crisp side.
Sterilise the jars for pickling
Sterilising your jars helps keep your cucumbers safe and in top condition. Start by washing them thoroughly in hot, soapy water, then rinse well to remove any soap residue. Place the clean jars in a cold oven, set it to 100 °C, and heat for 20 minutes. Once done, turn off the oven and leave the jars inside until you are ready to use them. This step removes bacteria and keeps the jars clean for bottling.
FAQ: Questions about pickled cucumbers
If you are looking for guidance on how to pickle cucumbers, you are in the right place. Below, we have answered common questions to make it as easy for you as possible.
How long can I store the pickled cucumbers?
Pickled cucumbers keep well for up to a year when stored in a cool, dark place. Giving them at least a month before opening lets the flavours fully develop, making them taste even better. Once opened, keep them in the fridge.
What is the difference between quick pickles and canned pickles?
Quick pickles, or refrigerator pickles, are made by soaking cucumbers in a vinegar brine and storing them in the fridge, and they are ready to eat in a day or two. If the jars remain sealed and stored in a cool, dark place, they can last up to a year. Once opened, they should be kept in the fridge and are best eaten within a few months. Canned pickles go through a heat-processing method that makes them more shelf-stable. They can be stored at room temperature and keep their quality longer, even after opening. This process takes more time and effort but deepens the flavour and allows the pickles to stay good for up to a year or more.
Can I use regular cucumbers for pickling instead of pickling cucumbers?
Yes, this recipe is made for regular cucumbers, and they work great for pickling. Although the texture and size of the cucumber slices might differ slightly, the final pickled cucumbers will still taste delicious.
How long should I let the pickled cucumbers sit?
Let the cucumbers sit for at least 10 minutes before eating. This gives them time to soak up the brine and develop their flavour. If you prefer a stronger, more intense taste, let them sit overnight or even longer, as the flavour will continue to deepen over time.
Nutritional values
Nutritional value, per
252 Kcal
| Fibre | 0.1 gram fibers |
| Protein | 2.6 gram |
| Fat | 0.2 gram |
| Carbohydrates | 59 gram |
Easy homemade pickled cucumbers
Who knew pickling cucumbers would be this easy? Just slice them up, toss them in the brine, and let time do the rest of the work. We love how simple this recipe is, with almost nothing to think about once the cucumbers are in the jar. A little patience, and before you know it, you have crisp, tangy pickled cucumbers ready whenever you need filling for your burger or topping for your hot dog.
Our recipe collection includes plenty of easy sides. Try pickled red onions for a sharp lift, smoky ajvar for a peppery spread, or creamy muhammara for something with a little warmth.
Sweet and tangy with a peppery kick
The secret to any pickled cucumbers lies in the brine. A good brine can be made in a million ways, but we toss in some sugar to take the edge off the vinegar, giving them that delicious sweet-sour feel.
Freshly ground pepper is a top choice when you want a bit of sharpness and whole peppercorns for that slow-building warmth. It all soaks in and builds character while the cucumbers stay nice and crisp, making every bite a little tangy, a little peppery, and just plain good.
Quick-pickled and ready in no time
No need to wait hours or plan ahead; these pickled cucumbers are ready in just 20 minutes! That means you can whip them up while prepping dinner or even as a last-minute addition before guests arrive. It is pickling made simple, without the long commitment. The beauty of this recipe is that you can make them in advance and keep them in the fridge, so they are always there when you need them.
Perfect for sandwiches, burgers, and more
A jar of pickled cucumbers is always good to have on hand. They are the classic pick for burgers, sandwiches, and hot dogs, adding that crisp bite.
But they are so much more than that. They bring a sharp edge to potato salad, and chopped up, they provide a briny note to creamy dressings like tartar sauce. The cucumbers also belong on any proper charcuterie board alongside meats and cheeses.
They even work as a side to roasted meat, fried chicken, or crispy potatoes. And if none of that sounds tempting enough, there is always the easiest option – straight from the jar, of course.
Add a few tweaks of your own
Give your pickled cucumbers a little extra personality! A couple of garlic cloves will infuse the brine with its aromatic boldness, while dill sprigs offer a grassy, herbaceous note, like a small taste of the garden.
Mustard seeds lend a tangy warmth that builds over time, perfect for anyone who enjoys a heat without it overwhelming the flavour. Dried chilli flakes offer a gentle warmth that sneaks up on you, while coriander seeds bring a light, citrusy flavour that cools down the sharpness of the vinegar.
Switching stock vinegar for apple cider vinegar brings mild fruitiness and a touch of sweetness, while white wine vinegar has a lighter, tangier edge. Consider the flavour you want before choosing, as each vinegar gives a slightly different result.
