Quick Pickled Cucumbers
This is not a long-term canning project; it is a way to change the texture and flavor of a raw cucumber in the time it takes to set the table. Use the freshest cucumbers you can find to ensure they remain firm.
The fresher the cucumber, the better the crunch.
Slice the cucumbers uniformly so they all absorb the brine at the same rate. Keep your slices thin but not paper-translucent, or they will turn mushy within the hour.
- Mandoline or sharp chef's knife
- Glass jar with lid
- Small saucepan
What goes in.
- 2 largeEnglish cucumbers, thinly sliced
- 1/2 cupwhite vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
- 1 tspmustard seeds
The Heat Infusion
Dissolving the salt and sugar in simmering vinegar before pouring it over the cucumbers ensures a balanced brine that penetrates the vegetables quickly.
The method.
Prepare the cucumbers
Wash the cucumbers and slice them into rounds about an eighth-inch thick. Pack them tightly into your glass jar.
Make the brine
Combine the vinegar, water, salt, sugar, and mustard seeds in the saucepan. Bring to a low simmer over medium heat just until the sugar and salt vanish into the liquid.
Combine
Pour the hot liquid over the cucumbers, ensuring they are fully submerged. Press them down with a spoon if they float.
Cool and wait
Let the jar sit uncovered on the counter until it reaches room temperature, then screw on the lid and move it to the refrigerator for at least 30 minutes before eating.
Other turns to take.
Spicy
Add two split serrano peppers or a half-teaspoon of red pepper flakes to the jar before pouring the brine.
Garlic-Dill
Tuck two smashed cloves of garlic and a few fresh dill sprigs into the jar with the cucumbers.
When it doesn't go to plan.
Discard the ends of the cucumber before slicing, as they can sometimes carry a bitter edge.
Use cider vinegar instead of white for a softer, slightly fruity character.
These are best within the first 48 hours; after that, they begin to lose their snap.
The ones that keep coming up.
Can I reuse the brine?
Once you finish the cucumbers, the remaining brine is essentially flavored vinegar. You can use it in dressings or splash it over roasted vegetables.
Why do my pickles get soft?
If your cucumbers weren't firm to begin with, the vinegar will quickly break them down. Also, avoid using iodized table salt, as it can occasionally cloud the brine.
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