The perfect addition to any sandwich, there’s nothing like a fresh dill pickle. And you can make your own fresh and tangy Quick and Easy Pickled Cucumbers from the comfort of your own kitchen.
Here’s a pickle fact you probably didn’t learn in history class: Julius Caesar, Queen Elizabeth I, George Washington, and Thomas Jefferson were all reportedly big fans of pickles. So, if you love pickles, you’re kind of a big dill (Sorry, the pun was just begging to be shared!).
This recipe lives up to its name: it’s quick and easy—and a delicious addition to your burger at a backyard BBQ, a crunch to go with your sandwich, or, depending on your condition, as a companion to a bowl of ice cream (I don’t judge). It’s your choice! You need just a few simple ingredients to get the pickle party started.
Serving Suggestions
These Quick and Easy Pickled Cucumbers are the perfect addition to any meal, from sloppy joes to potato salad to pickle bite appetizers. They make a perfect crunchy addition to sandwiches and a tangy twist to salads. You might be like me (or George Washington) and love them on their own as a low-calorie, refreshing snack. A jar about 3 inches in height (like an 8 oz Mason jar) works best, but any jar will do for this recipe. (Make sure to sterilize the jars first.)
Ingredients
- 3 cups white wine vinegar
- 1 ½ cups water
- 2 Tbsp pickling spice
- 1 tsp salt
- 4 cloves garlic (peeled)
- 1 Tbsp dried dill
- 1 large cucumber
Instructions
Prep time: 15 minutes
Cooking time: 5 minutes
Yields: 6 servings
- Bring the vinegar, water, pickling spices, and salt to a boil, then allow to cool.
- Measure the cucumber to the size of your jars and cut into batons.
- Pack all of the cucumbers into the sterilized jars.
- Add garlic, pour the pickling liquid in, and fill the jars to the top. Seal the jars and place them in the fridge.
Tips & Tricks to Make Quick and Easy Pickles
- For the best results, use fresh and firm cucumbers. These will retain their crunch even after pickling.
- Tightly seal the jars before refrigeration to lock in the flavors. Give them a few hours or a day to marinate. The longer they steep, the better they’ll taste!
- Don’t skimp on the dill: it’s the secret ingredient that brings out the unique pickle flavor. If available, fresh dill is a great addition.
FAQs
While white wine vinegar adds a distinct flavor, you can replace it with apple cider vinegar or rice vinegar.
Stored in the refrigerator in a sealed jar, these Quick and Easy Pickled Cucumbers are good for about a month. If you want to store them on a shelf, you’ll need to properly seal them using a canning method.
Sure! Swap cucumbers for radishes, green beans, or beets. Just keep in mind: the fresher and crunchier the veggies, the better the pickle!
Variations
- Add a spicy kick with a teaspoon of red chili flakes, red pepper, or jalapeno slice.
- For extra flavor and color, add some thinly sliced red onions to the jar for an extra layer of flavor and color.
- Stir in a spoonful of honey or sugar for a subtly sweet twist.
- Throw in some fresh ginger in your jar to add some heat or a splash of soy sauce for a hint of umami.
- You can also experiment by adding different herbs like thyme, tarragon, or rosemary.
Make Ahead and How to Store
These Quick and Easy Pickled Cucumbers love to be made ahead of time. When they’ve got a day or so to marinate, they’re even more delicious. They’ll keep in the fridge for a month in a sealed container, and if you can them, you can store them in the pantry at room temperature.
Pickled Cucumbers
Ingredients
- 3 cups white wine vinegar
- 1 ½ cups water
- 2 Tbsp pickling spice
- 1 tsp salt
- 4 cloves garlic peeled
- 1 Tbsp dried dill
- 1 large cucumber
Instructions
- Bring the vinegar, water, pickling spices, and salt to the boil then allow to cool down.
- In the meantime measure the cucumber to the size of your jars and cut it into batons.
- Pack all of the cucumbers into the jars you have.
- Add the garlic to the jars and pour the pickling liquid into the jars and fill to the top. Seal the jars and place them in the fridge.
Nutrition
