Quick Pickled Cucumbers

Discover the simplicity and freshness of homemade pickles with this Quick Pickled Cucumber recipe. In just a couple of days, you can transform crisp cucumbers into tangy, flavorful pickles perfect for snacking, sandwiches, or salads.

My easy method combines aromatic spices and a zesty brine, offering a quick and satisfying way to enjoy pickles without the wait. Whether you’re new to pickling or a seasoned pro, this recipe is a must-try for a delicious homemade treat. Check out some of my other popular pickling recipes including pickled cabbage, giardiniera (Italian pickled vegetables), quick pickled red onions, Persian Pickles with Tomatoes, and Middle Eastern pickled turnips.

Recipe Highlights: Quick Pickled Cucumbers

Cultural Influence: Versatile and widely enjoyed in various cuisines

Primary Cooking Technique: Quick pickling

Dominant Flavor Profile: Tangy, savory, and slightly spicy

Skill Level Required: Beginner-friendly

What is Quick Pickling?

Quick pickling is a fast and easy method to preserve vegetables using vinegar, water, salt, and spices. Unlike traditional pickling, which involves a fermentation process, quick pickling relies on acidity to create that classic tangy flavor.

I love this method and believe it is ideal for those who want to enjoy pickled vegetables without the long wait. Quick Pickled Cucumbers are a great way to add a zesty crunch to your meals.

Ingredients

• Persian Cucumbers: Best for this recipe due to their firm texture and small seeds. Avoid using English cucumbers. Choose fresh cucumbers with no soft spots or discoloration.

• White Vinegar: Provides the necessary acidity. Alternatives include white wine vinegar, rice wine vinegar, and apple cider vinegar. Distilled white vinegar is the best choice for a clean, sharp flavor.

• Kosher Salt: Essential for flavor and texture; coarse kosher salt is recommended.

• Peppercorns: Black peppercorns are standard, but white can be used as well.

• Cumin Seeds and Coriander Seeds: Add depth and complexity to the flavor.

• Bay Leaf: Adds a subtle earthy note.

• Crushed Red Pepper: Optional, for a bit of heat.

• Garlic and Dill: Optional, but add great flavor.

Ingredient Spotlight: Cucumbers

Quick pickled cucumbers are a fantastic way to add a burst of tangy flavor and crunch to your dishes. Also, they are incredibly versatile and can brighten up salads, sandwiches, and tacos, adding a refreshing contrast to rich and savory flavors.

Best Kinds of Cucumbers for Quick Pickling

• Persian Cucumbers: These are the top choice for quick pickling due to their firm texture and small seeds. They maintain a nice crunch and have a sweet flavor.
• Kirby Cucumbers: Another great option, known for their bumpy skin and crisp texture, making them ideal for pickling.

How to Choose the Best Cucumbers

• Firmness: Select cucumbers that are firm to the touch. Avoid any that are soft, slimy, or have brown spots.
• Size: Opt for smaller cucumbers, which tend to be more flavorful and less watery.
• Color: Choose bright green cucumbers without any yellowing, indicating they are fresh and not overripe.

Why Cucumbers Make Great Pickles

• High Water Content: Cucumbers have a high water content, which helps them absorb the pickling brine quickly, resulting in a flavorful and juicy pickle.
• Crisp Texture: Their natural crispness is maintained well through the pickling process, providing a satisfying crunch.
• Neutral Flavor: Cucumbers have a mild flavor that complements a wide range of spices and herbs, making them versatile for various pickling recipes.

How to Quickly Pickle Cucumbers

Step 1

In a pot, combine white vinegar, water, kosher salt, peppercorns, cumin seeds, coriander seeds, and bay leaf. Bring to a boil, then simmer for 10 minutes. Allow to cool to room temperature.

Step 2

Thinly slice the Persian cucumbers and tightly pack them along with crushed red pepper, garlic, and dill in a wide-mouth jar.

Step 3

Pour the cooled brine over the cucumbers until fully submerged. Then, seal the jars and refrigerate for at least 2 days before eating.

Pickles will look brighter in color and will have the perfect tangy taste with crips texture when ready to serve.

How to Store Quick Pickled Cucumbers

Store your quick pickled cucumbers in airtight jars in the refrigerator. They are best consumed within 2 weeks but can last up to a month. Moreover, always use a clean utensil to remove cucumbers from the jar to maintain their quality.

Frequently Asked Questions