Quick Pickled Cucumber Recipe

Name: Quick Pickled Cucumber Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 servings
Ingredients: 3 cups vinegar (distilled white vinegar or white wine vinegar will work ); 2 1/4 cup cold water; 2 1/2 tablespoons kosher salt; 3 tablespoon mustard seed; 3 tablespoon coriander seed; 3 tablespoon 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)

16 servings

Crunchy, briny quick pickled cucumbers with garlic and dill. I like to add sliced green onions and some jalapenos, sliced or halved, for a little kick. These refrigerator pickles are easy to make and are ready to enjoy the next day. These pickles are savory and a bit more tangy, if you like your pickles on the sweet side, add sugar to the brine (see notes below).

Ingredients

3 cups vinegar
distilled white vinegar or white wine vinegar will work
2 1/4 cup cold water
2 1/2 tablespoons kosher salt
3 tablespoon mustard seed
3 tablespoon coriander seed
3 tablespoon 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

Directions

1
Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
2
Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
3
Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
4
Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
5
Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Quick Pickled Cucumber Recipe

30 min16 servings

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!