Pickled Cucumber Recipe
Introduction
Pickled cucumbers are a refreshing and tangy addition to any meal, perfect for enhancing sandwiches, salads, or as a simple snack. This easy recipe combines crisp cucumbers, sweet and tangy vinegar, and aromatic herbs for a quick homemade pickle.
Ingredients
- 1¼ cups white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
- 2 large thinly sliced fresh cucumbers
- 1 cup thinly sliced red onion
- 4 sprigs fresh dill (dill fronds only, stalks removed)
Instructions
- Step 1: In a 2 to 3-quart saucepan over medium-high heat, combine the vinegar, sugar, salt, celery seed, and red pepper flakes. Stir constantly until the sugar dissolves completely. Remove from heat and let the mixture cool for 10 to 15 minutes until it is completely cooled.
- Step 2: In a quart canning jar, layer the sliced cucumbers, red onion, and fresh dill alternately.
- Step 3: Slowly pour the cooled vinegar mixture over the layered cucumbers and onions in the jar. Let the salad marinate for at least 15 minutes before serving to allow the flavors to meld.
Tips & Variations
- For a crisper pickle, soak the cucumber slices in ice water for 30 minutes before pickling.
- Add a few garlic cloves or mustard seeds for extra flavor complexity.
- If you prefer milder pickles, reduce or omit the red pepper flakes.
- Use English cucumbers for fewer seeds and a tender texture.
Storage
Store the pickled cucumbers in an airtight container in the refrigerator. They will keep well for up to 2 weeks. For best flavor, let them sit overnight before consuming. Serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dill instead of dill fronds?
You can use regular dill, including the stalks, but the fronds provide a more delicate flavor. If using stalks, bruise them slightly to release more flavor.
How long do these pickles last?
Refrigerated pickles made with this recipe last about 2 weeks. Always check for any signs of spoilage before eating.
PrintPickled Cucumber Recipe
A quick and easy Pickled Cucumber recipe that combines thinly sliced cucumbers and red onions with a tangy, sweet, and mildly spicy vinegar brine. Perfect as a refreshing side dish or condiment to complement a variety of meals.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: About 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Pickling Brine
- 1¼ cups white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
Vegetables & Herbs
- 2 large thinly sliced fresh cucumbers
- 1 cup thinly sliced red onion
- 4 sprigs fresh dill (dill fronds only, stalks trimmed)
Instructions
- Prepare the Brine: Add the white vinegar, granulated sugar, kosher salt, celery seed, and red pepper flakes to a 2 to 3-quart saucepan over medium-high heat. Stir constantly until the sugar completely dissolves. Remove from heat and let the vinegar mixture cool for 10 to 15 minutes until completely cooled.
- Layer the Vegetables: In a quart canning jar, alternate layers of thinly sliced cucumbers, red onions, and fresh dill fronds. This layering allows the flavors to meld and ensures even pickling.
- Combine and Marinate: Slowly pour the cooled vinegar mixture over the layered cucumbers and onions in the jar. Seal or cover the jar and allow the salad to marinate at room temperature for at least 15 minutes before serving for optimal flavor absorption.
Notes
- For a crisper pickle, use fresh cucumbers that are firm and not overripe.
- Adjust the amount of red pepper flakes according to your heat preference.
- These pickled cucumbers are best consumed within a week when stored in the refrigerator.
- You can refrigerate the pickles to serve them chilled, which enhances their refreshing taste.
Keywords: pickled cucumbers, cucumber salad, quick pickles, easy pickled vegetables, pickled onions, fresh dill pickles
