Dessert

Quick Pickled Cucumber Recipe

ByHarry Bern October 31, 2025October 31, 2025

Introduction

Quick Pickled Cucumbers offer a tangy, crunchy snack or condiment that’s easy to make at home. With a blend of spices and fresh vegetables, these pickles add a lively burst of flavor to sandwiches, salads, or charcuterie boards.

A close-up of a glass jar filled with layers of light green cucumber slices, white rings of onion, and small round brown mustard seeds, all immersed in a clear pickling liquid. The cucumbers are thinly sliced and sit side by side, with layers of onion rings and mustard seeds scattered evenly throughout, creating a fresh and crunchy texture. The jar’s rim and body are clear glass with some reflections, sitting on a white marbled surface slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups vinegar (distilled white vinegar or white wine vinegar)
2 1/4 cups cold water
2 1/2 tablespoons kosher salt
3 tablespoons mustard seed
3 tablespoons coriander seed
3 tablespoons peppercorn
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers, sliced into 1/2-inch rounds
4 green onions, trimmed and chopped (both white and green parts)
3 jalapeno peppers, sliced into rounds (remove seeds for less heat)
6 garlic cloves, minced
Few sprigs of fresh dill (to your liking)

Instructions

Step 1: Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for about 20 minutes to improve crunch. Drain completely and pat dry.
Step 2: Make the brine. In a saucepan, combine vinegar, water, salt, mustard seed, coriander seed, peppercorn, and bay leaves. Bring to a boil over high heat, then lower the heat and simmer for 10 minutes. Remove from heat and let cool.
Step 3: Pack the jars. Tightly pack cucumbers, green onions, jalapenos, garlic, and dill sprigs into wide-mouth jars.
Step 4: Add the brine. Ladle the cooled brine into the jars, covering the cucumbers completely. Use the back of a spoon to press down and remove air bubbles. Tap jars gently to settle contents.
Step 5: Seal and refrigerate. Cover jars tightly with lids and refrigerate. For best flavor, allow the pickles to develop overnight before enjoying, though they can be eaten sooner if desired.

Tips & Variations

For a milder heat, remove the seeds from jalapeno slices before adding.
Add sliced carrots or radishes for extra crunch and color.
Use apple cider vinegar for a sweeter, fruitier brine.
Make sure all vegetables are fully submerged to prevent spoilage.

Storage

Store the pickled cucumbers in the refrigerator tightly sealed for up to 2 weeks. They are best enjoyed within the first week for optimum crunch and flavor. Reheat is not necessary as these are served cold or at room temperature.

How to Serve

The image shows a close-up of three glass jars filled with pickles, each jar layered with bright green cucumber slices, light green chopped scallions, brown bay leaves, yellow mustard seeds, green peppercorns, and fresh green dill sprigs, all submerged in a clear brine liquid. The jars’ lids with metal clasps are visible, and the jars are set against a white marbled surface that contrasts softly with the vibrant colors inside. The cucumbers have a firm, glossy texture, while the herbs and spices add a textured, natural look throughout the layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian or English cucumbers?

Yes, you can use regular cucumbers, but they may have more seeds and a thicker skin, which can affect texture and flavor slightly. Consider peeling or seeding them if you prefer a milder taste.