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Quick pickled cucumbers in an open glass jar.
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5 from 1 vote

Quick Pickled Cucumbers

Make homemade pickles in just 5 minutes with this Quick Pickled Cucumbers recipe. Sweet, sour, and crunchy, they're perfect for sandwiches, salads, and more.
Prep Time5 minutes
Total Time5 minutes
Diet: Gluten Free, Low Carb, Low Fat, Vegan
Allergen: Celery, Mustard
Servings: 20 servings
Calories: 13kcal
Author: Dannii Martin

Equipment

  • pickling jar

Ingredients

  • 500 g Mini cucumbers sliced
  • 2 rib Celery chopped
  • 500 ml Distilled pickling vinegar
  • 1 teaspoon Sugar
  • 2 teaspoon Sea salt
  • 1 teaspoon Ground black pepper
  • 1 tablespoon Mustard seeds
UK Metric Measures - US Customary Measures

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.

Notes

  • 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.

Nutrition

Serving: 1portion | Calories: 13kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 240mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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