Quick-Pickled Cucumbers
Thinly slice cucumbers and submerge them in a heated mixture of vinegar, salt, and sugar. Let them sit until the liquid cools to room temperature; the cucumbers will transform from raw and crisp to translucent and sharp within thirty minutes.
The balance of acidity is yours to command.
These are intended for immediate consumption or a few days in the fridge; they lack the long-term shelf stability of canned goods.
- mandoline or sharp chef's knife
- glass jar with lid
- small saucepan
What goes in.
- 2 largeEnglish cucumbers, sliced into thin rounds
- 1 cupwhite vinegar or apple cider vinegar
- 1/2 cupwater
- 2 tbspgranulated sugar
- 1 tbspkosher salt
- 1 tspmustard seeds
Warm liquid, crisp results
Pouring the brine while it is still warm helps the cucumbers absorb the vinegar quickly without turning them into mush.
The method.
Prepare the jar
Pack the cucumber rounds into a clean glass jar, layering them tightly but without crushing them.
Dissolve the brine
Combine the vinegar, water, sugar, salt, and mustard seeds in a saucepan over medium heat. Stir until the sugar and salt disappear completely.
Submerge
Pour the warm liquid over the cucumbers, ensuring they are entirely covered. If they float, place a small weight or a folded piece of parchment on top.
Cool and serve
Leave the jar uncovered on the counter until the liquid reaches room temperature. Tighten the lid and refrigerate if not using immediately.
Other turns to take.
Spicy
Add one thinly sliced serrano pepper or a pinch of red chili flakes to the jar before pouring the brine.
Herbal
Tuck two sprigs of fresh dill or a clove of smashed garlic into the jar for a more pungent profile.
When it doesn't go to plan.
Use a mandoline for perfectly uniform slices, which ensures every bite pickles at the same rate.
English cucumbers are preferred because their skin is thin and their seeds are small; if using standard garden cucumbers, peel them first.
These are best eaten within three days, after which the texture begins to soften significantly.
The ones that keep coming up.
Can I reuse the brine?
The brine loses its potency after one round. It is best to discard it once the cucumbers are gone.
Why did my cucumbers turn soft?
This usually happens if the brine was boiling when poured or if they were left out for too long. Keep them chilled.
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