Quick Pickled Cucumbers
Quick pickles rely on a hot vinegar brine to firm the cucumbers while immediately infusing them with flavor. By slicing the cucumbers thinly and pouring a boiling mixture of vinegar, salt, and aromatics over them, you achieve a sharp, crisp side dish that is ready to eat as soon as the jar cools to room temperature.
Texture is everything.
Use firm cucumbers and keep your slices consistent. If the slices are too thick, the brine won't penetrate; if they are too thin, they lose their snap.
- mandoline or sharp chef's knife
- small saucepan
- glass mason jar with lid
What goes in.
- 1 lbKirby or Persian cucumbers, sliced into 1/8-inch rounds
- 1 cupwhite distilled vinegar
- 1 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 2 clovesgarlic, smashed
- 1 tspmustard seeds
- 3 sprigsfresh dill
Temperature matters for crispness
Pour the brine while it is still steaming hot. This flash-cooks the exterior of the cucumber just enough to accept the acid without turning the interior soft.
The method.
Pack the jar
Place the dill sprigs, smashed garlic, and mustard seeds at the bottom of a clean glass jar. Layer the cucumber slices tightly on top until the jar is full.
Heat the brine
Combine water, vinegar, salt, and sugar in a small saucepan over medium-high heat. Bring to a boil and stir until the salt and sugar have fully dissolved.
Pour and seal
Pour the hot liquid over the cucumbers, ensuring they are completely submerged. Tap the jar against the counter to release any trapped air bubbles.
Cool
Screw the lid on loosely and let the jar sit on the counter until it reaches room temperature. Tighten the lid and transfer to the refrigerator.
Other turns to take.
Spicy Pickles
Add two sliced serrano peppers or a teaspoon of red chili flakes to the jar before pouring the brine.
Bread and Butter Style
Increase the sugar to 1/4 cup and add 1/2 teaspoon of celery seed to the brine for a sweeter, more aromatic result.
When it doesn't go to plan.
Do not use iodized table salt; it can make the brine cloudy and impact the flavor. Use kosher or pickling salt.
If you have a mandoline, use the 3mm setting for perfectly even rounds that pickle at the same rate.
These are not shelf-stable and must be kept in the refrigerator; they will maintain their crunch for about one week.
The ones that keep coming up.
Why did my pickles turn soft?
Softness is usually caused by using large, watery cucumbers or boiling them in the brine. Stick to small, firm varieties and never cook the cucumbers in the pot.
Can I reuse the brine?
Once the cucumbers are gone, the brine will have lost most of its salt and sugar balance to the vegetables. It is best to discard it and make a fresh batch for your next jar.
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