These quick pickled cucumbers (AKA homemade pickles) are a great way to use up the cucumbers in your garden or excess from the store. Easy and tasty!
I don’t know about you, but I love me some pickles.
In fact, pickles go well with so many southern foods. You can’t throw a potluck without someone bringing deviled eggs or potato salad or burgers… all of which go well with pickles.
If you have a garden or like to collect good organic product when it’s ripe, then making these DIY pickles will be right up your alley. They’re easy, tasty, and you know exactly what goes into them because you did it yourself.
Here are some things that go well with your pickled cucumbers or refrigerated pickles:
- Hot dogs
- Grilled cheese
- Cuban sandwich
- Potato salads and egg salads
- Deviled eggs
Quick Pickled Cucumbers (AKA Homemade Pickles or Fermented Pickles)
These are the best snacks to keep in your fridge. We sliced the cucumbers in coins for ease of eating, but you could slice them lengthwise if you prefer.
If you are going to make two jars then you can do half your cucumbers in coins and half in spears and see which you prefer! I personally like the coins because they’re small enough not to get wasted and good for a quick bite as I walk past the refrigerator.
Things To Remember When Pickling Vegetables And Fruits
- Use only fresh (not frozen), undamaged, and unspoiled fruits or vegetables
- Always clean produce thoroughly.
- Cut uniform sizes, ideally small enough to both fit in a jar and keep bite sized for eating purposes.
- Prepare and measure out everything (from brine to veggie or fruit prep) before heating brine.
- Wash containers and jars well and let air dry. You can put quick pickles in any airtight container, but the jar is classic.
When looking at the image above, you want to make sure you’re using fresh cucumbers that are without a lot of defect. Don’t use dented, spotted, or discolored cucumbers in your pickling process.
How to pickle cucumbers with vinegar
In this recipe we’re going to pickle the cucumbers with hot vinegar in a quick pickle method. It’s important here that the vinegar is hot!
You boil the vinegar when pickling so that it is hot enough to penetrate the fruit or vegetable being pickled. It’s the same principle seen in making tea. Hot water steeps more intensely than cold water.
Be careful not to over boil, however, because the flavor and pickling ability is because of the vinegar and boiling it for too long will cause the vinegar to evaporate.
Ingredients for your quick refrigerator pickled cucumbers
We loved these spices the best to add some umph to our pickled cucumbers, but you can choose others if you so prefer.
- 5 small cucumbers
- 1/4 tsp mustard seed, whole
- 1/4 teaspoon dill, dried
- 1/2 tsp black peppercorn
- 2 garlic cloves, whole
- 1 cup water
- 1 cup white wine vinegar
- 2 tbsp sugar
- 1 tbsp salt
- Slice the cucumbers into uniform coins or spears (your choice!). You’re going to use around 3 to 5 (depending on the specific size) cucumbers in this recipe per 16 oz. jar.
- Add the cucumbers, mustard seed, drill, peppercorn, and garlic into your jar. Don’t worry that the spices settle at the bottom, they will rise up again evenly distribute their flavor when you add the brine.
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil. You’ll need to babysit this.
- As soon as it reaches a good boil, pour it over the cucumber mixture in the jar until they are just covered. Don’t let it over boil or some of the vinegar needed for the pickling process will boil out.
- Put the top on immediately and put into the refrigerator. Let flavors blend overnight for best results.
- Pickled Jalapenos
- Pickled Cabbage
- Pickled Sweet Peppers
- Pickled Brussel Sprouts
- Pickled Celery
- Pickled Onions
- Pickled Beets
- Pickled Cucumbers (AKA Pickles)
- Pickled Sausage
- Pickled Chicken Feet [/seag-box]
Cucumbers And Flavoring
- 5 small small cucumbers
- 1/4 tsp mustard seed whole
- 1/4 tsp dill dried
- 1/2 tsp black peppercorn whole
- 2 clove garlic
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Preparing The Cucumbers
- Slice the cucumbers into uniform coins or spears (your choice!)
- Add the cucumbers, mustard seed, drill, peppercorn, and garlic into your jar.
Preparing The Brine
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
- As soon as it reaches a good boil, pour it over the cucumber mixture in the jar until they are just covered.
- Put the top on immediately and put into the refrigerator.
- If you cut cucumbers into coins, cut in uniform slides to keep the taste consistent.
- These quick pickled cucumbers will be good for a few weeks in the fridge.