Quick-Pickled Cucumbers
Thinly slice cucumbers, pack them into a jar with a simple brine of vinegar, salt, and sugar, and let them sit for at least an hour. This method relies on quick osmosis to draw out water and replace it with bright, acidic seasoning, yielding a crisp side that stays fresh in the refrigerator for a week.
Consistency is your main objective
Uniform slices mean every piece absorbs the brine at the same rate. Keep your slices thin but not translucent to maintain a satisfying snap.
- Mandoline or sharp chef's knife
- Glass jar with a tight-fitting lid
- Small saucepan
What goes in.
- 2English hothouse cucumbers
- 1 cupdistilled white vinegar
- 1 cupwater
- 2 tbspgranulated sugar
- 1 tbspkosher salt
- 1 tspmustard seeds
- 2 sprigsfresh dill
Removing excess moisture
Toss your sliced cucumbers with a pinch of salt in a colander for ten minutes before brining. This pulls out internal water, ensuring the cucumbers remain crisp rather than soggy.
The method.
Prep the cucumbers
Slice the cucumbers into rounds about 1/8-inch thick. If using a mandoline, use the guard to protect your fingers.
Draw out water
Place the slices in a colander and sprinkle lightly with salt. Let them stand over the sink for 10 minutes, then pat them dry with a clean kitchen towel.
Prepare the brine
In a saucepan over medium heat, combine the vinegar, water, sugar, remaining salt, and mustard seeds. Whisk until the sugar and salt dissolve, then remove from heat immediately—do not boil.
Pack and pour
Stuff the cucumber slices and dill sprigs into the jar. Pour the warm brine over the cucumbers until they are completely submerged.
Cool and chill
Allow the jar to sit uncovered on the counter until it reaches room temperature. Seal the lid and refrigerate for at least one hour before serving.
Other turns to take.
Spicy
Add two smashed garlic cloves and a dried red chili pepper to the jar before pouring the brine.
Earthy
Swap white vinegar for apple cider vinegar and add a teaspoon of black peppercorns.
When it doesn't go to plan.
Use English or Persian cucumbers; their thin skins don't require peeling and they contain fewer seeds.
If you have extra brine, keep it in the fridge to pickle red onions or carrots later in the week.
The pickles reach their peak flavor after 24 hours in the refrigerator.
The ones that keep coming up.
Why did my pickles turn soft?
Usually, this happens if the cucumbers were sliced too thin or if they were left in the brine for more than two weeks. Keep them cold and eat them within 10 days.
Can I reuse the brine?
Once the cucumbers are gone, the liquid has diluted too much to be effective for another batch. It is best to discard it.
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