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+ servings

The Tastiest Pickled Cucumbers

Holli Medley
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!
4.16 from 13 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Southern
Servings 1 16 oz. jar
Calories 63 kcal

Ingredients
  

Cucumbers And Flavoring

  • 5 small cucumbers
  • 1/4 tsp mustard seed whole
  • 1/4 tsp dill dried
  • 1/2 tsp black peppercorn whole
  • 2 clove garlic

Brine

  • 1 cup white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions
 

Preparing The Cucumbers

  • Slice the cucumbers into uniform coins or spears (your choice!)
  • Add the cucumber slices, mustard seed, dried or fresh dill, 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.

Notes

  • 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. 

Nutrition

Calories: 63kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1753mgPotassium: 269mgFiber: 2gSugar: 9gVitamin A: 142IUVitamin C: 7mgCalcium: 34mgIron: 1mg
Keyword quick pickle
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