This Quick Pickled Cucumbers recipe is SO easy to make with just a few ingredients and you will have homemade pickles in your fridge that keep for weeks and can be added to sandwich, salads, burgers and so much more. Sweet, sour, with a little bit of a crunch, the flavor is incredible - but so simple.
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If you have ever wondered how to pickle cucumbers and been put off because you thought it would be complicated and time consuming, then stop right now. It's as simple as pouring everything into a jar - just 5 minutes is all you need.
Then it only needs a couple of hours in the fridge before you can start eating your homemade pickled cucumbers.
If you are growing cucumbers, and they have taken over your garden, then these quick pickled cucumbers (also known as refrigerator pickles) are a great way to use them. It's also a good way to use summer cucumbers when they are cheaper in the supermarket.
Looking for more pickle recipes? Why not try our Quick Pickled Red Onions or our Pickled Radish recipe?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Mini cucumbers - This is what we had, so it's what we used. You get really nice small pickled cucumber slices. But, you can replace them with a regular English cucumber.
- Celery - You don't have to add this and you can just use cucumber. But we like the addition of celery, as it retains some crunch.
- Pickling vinegar - We used pickling vinegar, but you can use apple cider vinegar or just a cheap white vinegar. You could use rice vinegar, but then leave the sugar out as it will be sweet enough.
- Salt and pepper - Generously season. This needs a good amount of salt to pickle them.
- Sugar - This is optional, but it takes a bit of the sharp tang from the vinegar and gives it a nice sweet and salty balance.
- Mustard seeds - Not only does this add some extra flavor, but they look really good in the jar. These are a must if making them for a gift.
Variations
There are a few different ways that you can adjust the flavors here, but it's not a recipe that you want to over-complicate. You can leave the celery out and just have the cucumbers if you prefer.
You could also add some slices of scallions (spring onions) which are also really nice pickled. You could add some fresh dill into the mix, because that's a herb that pairs really well with cucumbers.
As well as the mustard seeds, you can add some whole peppercorns. Just replace them for half the mustard seeds.
If you are using mini cucumbers like we have, you can cut them into spears to pickle. These made a great side for a sandwich.
How to Pickle Cucumbers
- Step 1: Slice the cucumbers thinly. Chop the celery.
- Step 2: In a jar with an air tight lid, pour the pickling vinegar, mustard seeds, vinegar, salt and pepper.
- Step 3: Add the cucumber slices and the celery. Seal the jar and refrigerate.
What to Serve with Pickled Cucumbers
The great thing about this pickled cucumber recipe is that there are so many different ways that you can use them. Personally, I would just eat them out of the jar! I just love that sharp tangy flavor.
But, if you want to use them in something, then you can't go wrong with a sandwich. Try our Lettuce Wrap Sandwiches or Loaded Tuna Sandwich.
You can't go wrong with pickled cukes on a burger too. Try our Air Fryer Burgers or Baked Chicken Burgers. They are also amazing on Pulled Pork Tacos.
Of course, the way we usually eat most of these is on a Picky Plate, which is why we always have a big jar of pickled cucumbers in the fridge.
Extra Crunchy Pickles
A little tip for if you want your quick pickled cucumbers to be extra crunchy. When they are sliced, put them in a large bowl of ice cubes for about 30 minutes. Drain them and then pat them dry and add them to the jar with the brine. You will have extra crunchy pickles.
Storage
Store: These will last in the fridge for about 2 weeks. The longer you leave them, the less crisp the cucumbers will be. When you have eaten them all, you can reuse the brine 2-3 times.
Just keep adding more cucumber slices and keeping them in the fridge. Then you will need to throw the brine away and start again
Dannii's Top Tips
- For some added spice, why not add some slices of jalapeno to the cucumber pickles?
- If you like your pickles a little less tangy, then you can use less vinegar and more water. But you still need a good amount of vinegar to pickle them.
- If you like sweeter pickles, then you can add more sugar.
- I wouldn't recommend using red wine vinegar, as it would change the color of the pickles.
- Make sure to push all the cucumbers down in the jar once you have added the brine so that they are all submerged in the liquid.
Frequently Asked Questions
You need a wide mouth jar with an airtight lid with a seal. We love these Kilner 1 Litre Jars.
More Cucumber Recipes
If you've tried this or any other recipe on the blog then let us know how you got on in the comments below .
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Recipe
Quick Pickled Cucumbers
Ingredients
- 500 g (1.1 lb) Mini cucumbers - sliced
- 2 rib Celery - chopped
- 500 ml (2 cups) Distilled pickling vinegar
- 1 teaspoon Sugar
- 2 teaspoon Sea salt
- 1 teaspoon Ground black pepper
- 1 tablespoon Mustard seeds
Instructions
- Slice 500 g Mini cucumbers thinly. Chop 2 rib Celery.
- In a jar with an air tight lid, pour 500 ml Distilled pickling vinegar, 1 tablespoon Mustard seeds, 1 teaspoon Sugar, 2 teaspoon Sea salt and 1 teaspoon Ground black pepper.
- Add the cucumber slices and the celery. Seal the jar and refrigerate.
Recipe Tips
- For some added spice, why not add some slices of jalapeno to the cucumber pickles?
- If you like your pickles a little less tangy, then you can use less vinegar and more water. But you still need a good amount of vinegar to pickle them.
- If you like sweeter pickles, then you can add more sugar.
- I wouldn't recommend using red wine vinegar, as it would change the color of the pickles.
- Make sure to push all the cucumbers down in the jar once you have added the brine so that they are all submerged in the liquid.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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