Quick Pickled Cucumbers
This is how you turn a standard cucumber into something sharp and bright before the main course is finished. Keep the slices consistent in thickness so the brine hits every piece at the same rate.
Use the coldest water you have
The temperature of the brine determines how fast the cucumbers lose their raw bite. A mandoline is your best tool for getting uniform slices that look intentional.
- Mandoline or sharp chef's knife
- Glass jar with a tight lid
- Small saucepan
What goes in.
- 2Kirby or Persian cucumbers, sliced into 1/8-inch rounds
- 1/2 cupWhite vinegar
- 1/2 cupWater
- 1 tbspKosher salt
- 1 tbspGranulated sugar
- 1 tspMustard seeds
- 2Garlic cloves, smashed
The Heat-Steep
Pour the brine while it is still simmering. The heat softens the cell walls just enough to pull the seasoning into the center of the cucumber slice without turning it mushy.
The method.
Pack the jar
Layer the cucumber slices, smashed garlic, and mustard seeds into a clean glass jar. Press them down gently so they are snug but not crushed.
Prepare the liquid
Combine vinegar, water, salt, and sugar in the saucepan over medium-high heat. Stir until the salt and sugar disappear completely.
Combine
Once the liquid reaches a simmer, pour it directly over the cucumbers in the jar. Fill until the slices are fully submerged.
Cool and set
Let the jar sit uncovered on the counter for 20 minutes. Screw the lid on and move to the refrigerator for another 10 minutes before serving.
Other turns to take.
Spicy
Toss in two fresh bird’s eye chilies, split lengthwise, with the garlic.
Herbed
Add a sprig of fresh dill or a few cracked black peppercorns to the jar before pouring the brine.
When it doesn't go to plan.
If you don't have a mandoline, use a vegetable peeler to shave long, thin ribbons of cucumber instead of rounds.
Do not overcook the brine; take it off the heat as soon as the salt dissolves.
The pickles are best when the jar is cold; place the jar in an ice bath if you need them ready in under 20 minutes.
The ones that keep coming up.
Why did my cucumbers turn soft?
The brine was likely poured while boiling rather than simmering, or they were left in the liquid for too long. If they get soft, they have likely passed their prime.
Can I reuse the brine?
Once the brine has been used for a batch of cucumbers, it loses its acidity and balance. Start with a fresh mixture for every new batch.
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