Easy Quick Pickled Cucumbers Recipe
You'll love this fast and easy method for great pickled cucumbers that can be added as a side, used in wraps or sandwiches, or eaten as a snack.
Servings: 16
Ingredients
- 1 pound Persian cucumbers
- 2 cups White distilled vinegar
- 1½ cups Water
- 1½ tbsp Kosher salt
- 2 tbsp Peppercorn
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1 Bay leaf
- ½ tbsp Crushed red pepper
- 4 cloves Garlic
- Dill
Instructions
- Thinly slice the Persian cucumbers and set them aside.
- 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.
- Tightly pack the cucumber slices along with crushed red pepper, garlic, and dill in a wide-mouth jar.
- Pour the cooled brine over the cucumbers until fully submerged.
- Seal the jars and refrigerate for at least 2 days before eating.
Video
Notes
Freshness is Key: Use fresh and firm cucumbers without any brown or slimy spots for the best results.
Cool the Brine: Let the brine cool to room temperature before pouring over the cucumbers to maintain their crunch.
Pack Tightly: Make sure cucumbers are packed tightly to prevent floating and ensure even pickling.
Add Aromatics: Experiment with different aromatics like lemon peel, chili peppers, or additional herbs for varied flavors.
Time to Flavor: Allow the cucumbers to sit in the refrigerator for at least 2 days for the best flavor development.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 662mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg