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two pickled cucumbers in mason jars

Pickled Cucumbers

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!
5 from 2 votes
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Course: Side Dish
Cuisine: Southern
Keyword: quick pickle
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 16 oz. jar
Calories: 63kcal
Author: Holli Medley


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. 


Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1753mg | Potassium: 269mg | Fiber: 2g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg