Pickled Cucumber Recipe
Introduction
Pickled cucumbers are a refreshing and tangy side that brighten up any meal. This simple recipe combines crisp cucumbers with a sweet and spicy vinegar brine for a quick, flavorful pickle.
Ingredients
- 1¼ cups white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
- 2 large thinly sliced fresh cucumbers
- 1 cup thinly sliced red onion
- 4 sprigs fresh dill (dill fronds only)
Instructions
- Step 1: In a 2 to 3-quart saucepan over medium-high heat, combine the vinegar, sugar, salt, celery seed, and red pepper flakes. Stir constantly until the sugar dissolves completely, then remove from heat and let cool for 10 to 15 minutes.
- Step 2: In a quart canning jar, alternate layers of sliced cucumber, red onion, and fresh dill fronds until the jar is full.
- Step 3: Pour the cooled vinegar mixture slowly over the layered vegetables. Let the salad marinate for at least 15 minutes before serving to allow the flavors to meld.
Tips & Variations
- For a crunchier pickle, soak the cucumbers in ice water for 30 minutes before slicing.
- Replace red pepper flakes with whole black peppercorns for a different spice profile.
- Add thin slices of fresh garlic or mustard seeds for extra flavor complexity.
Storage
Store the pickled cucumbers in an airtight container in the refrigerator. They will keep well for up to 2 weeks. For best flavor, allow them to marinate at least overnight before enjoying. Serve cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cucumbers?
Yes, Kirby or Persian cucumbers work well because they are crisp and have fewer seeds, but regular slicing cucumbers are fine too.
How long do these pickles last?
Stored in the refrigerator, they maintain best quality for up to 2 weeks. After that, texture and flavor may decline.
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Pickled Cucumber Recipe
- Total Time: 30 minutes
- Yield: About 1 quart 1x
- Diet: Vegetarian
Description
A quick and easy recipe for homemade pickled cucumbers with a tangy vinegar brine infused with celery seed, red pepper flakes, and fresh dill. Perfect as a crunchy, flavorful side or condiment made by marinating fresh cucumbers and onions in a sweet and tart pickling solution.
Ingredients
Pickling Brine
- 1¼ cups white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
Vegetables and Herbs
- 2 large thinly sliced fresh cucumbers
- 1 cup thinly sliced red onion
- 4 sprigs fresh dill (only the dill fronds, stalks trimmed off)
Instructions
- Prepare the brine: Combine the white vinegar, granulated sugar, kosher salt, celery seed, and red pepper flakes in a 2 to 3-quart saucepan over medium-high heat. Stir constantly until the sugar is completely dissolved. Remove from heat and allow the vinegar mixture to cool for 10 to 15 minutes until completely at room temperature.
- Layer the vegetables: In a quart-sized canning jar, alternate layers of the thinly sliced cucumber, red onion, and fresh dill fronds.
- Pour the brine and marinate: Once the vinegar mixture has cooled fully, slowly pour it over the layered cucumbers and onion in the jar. Seal or cover the jar and let the pickled salad marinate for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Ensure the brine is fully cooled before pouring over the vegetables to prevent them from cooking or becoming too soft.
- For crunchier pickles, use firm cucumbers and slice them thinly.
- Marinate longer than 15 minutes for a stronger pickled flavor; the salad can be refrigerated for up to one week.
- Adjust the red pepper flakes to your preferred spice level.
- Use a clean jar to ensure proper preservation and avoid contamination.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: pickled cucumber recipe, quick cucumber pickle, refrigerator pickles, sweet and spicy pickles, homemade pickled cucumber
