Description

Quick Pickled Cucumber is a refreshing and tangy condiment combining crisp Persian or English cucumbers with a flavorful brine made of vinegar, spices, and fresh aromatics. This easy no-cook recipe produces crunchy, spicy, and aromatic pickles perfect for adding zest to sandwiches, salads, and snacks.

Ingredients

Scale

Brine 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

Pickling Ingredients

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

Prepare the cucumbers. (Optional) Place the sliced cucumbers along with some ice cubes in a colander set in the sink for about 20 minutes to enhance crunchiness. After soaking, drain completely and pat dry with paper towels.
Make the brine. In a saucepan, combine vinegar, cold water, kosher salt, mustard seed, coriander seed, peppercorn, and bay leaves. Bring the mixture to a boil over high heat, then reduce heat and simmer for 10 minutes to infuse flavors. Remove from heat and allow the brine to cool completely.
Pack cucumbers and vegetables in jars. Tightly pack the cucumber slices, chopped green onions, jalapeno rounds, minced garlic, and fresh dill sprigs into wide-mouth glass jars, ensuring they are snugly fit without large air gaps.
Add the brine to the jars. Carefully ladle the cooled brine over the packed cucumbers and vegetables, using the back of a spoon to gently press the contents down so they are fully submerged. Tap jars a few times on the counter to release any trapped air bubbles and allow the contents to settle.
Cover tightly and refrigerate. Seal the jars with lids tightly and store them in the refrigerator. For optimal flavor and texture, let the pickles chill for a full night before consuming, although they can be enjoyed sooner if preferred.

Notes

Soaking cucumbers in ice water prior to pickling is optional but helps improve crunchiness.
Adjust jalapeno seeds based on desired heat level.
Use glass jars with airtight lids for best storage results.
Pickles will keep refrigerated for up to 2 weeks.
This recipe uses no canning or heat processing beyond making the brine.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Condiments
Method: No-Cook
Cuisine: American

Keywords: quick pickled cucumber, refrigerator pickles, spicy pickles, cucumber condiment, easy pickles, no canning, homemade pickles