How to Make Cucumber Pickles: Your Guide to Crunchy, Flavorful Homemade Pickles

Pickled cucumbers, with their satisfying crunch and tangy flavor, are a beloved condiment and snack around the world. Growing up, they were a staple on our dinner table, alongside a medley of pickled vegetables known as torshi. However, it wasn’t until recently that I realized how simple and rewarding it is to make homemade pickles. Now, my family can’t get enough of them!

These homemade quick pickles are undeniably super crunchy, briny, and perfectly spiced. After just one bite, everyone agreed – store-bought pickles simply can’t compare to these fresh, flavorful delights.

I’m thrilled to share this recipe, complete with essential tips and step-by-step instructions on how to pickle cucumbers quickly and easily in your own kitchen!

Quick Pickles vs. Canning: What’s the Difference?

The world of pickling can seem daunting, especially when canning enters the conversation. Canning, while a fantastic method for long-term preservation, involves a more complex process of sterilization and hot water baths, which can be time-consuming and energy-intensive.

Enter the wonderful world of quick pickles, also known as refrigerator pickles! These are your answer to enjoying homemade pickles without the fuss of canning. Quick pickling involves submerging vegetables in a brine made of vinegar, water, and salt (and sometimes sugar) and storing them in the refrigerator.

The beauty of quick pickles lies in their simplicity. The preparation time is minimal – this recipe takes about 40 minutes – and you can start enjoying your tangy cucumbers as early as the next day! Plus, these refrigerator pickles will stay perfectly crisp and flavorful in your fridge for up to two months.

Let’s dive into the two essential elements of this recipe: the pickling brine and the cucumbers themselves.

Crafting the Perfect Pickling Brine

The brine is the heart of any pickle, infusing the cucumbers with that signature tangy, savory flavor. While brine recipes can vary, the most basic version uses kosher salt, vinegar, and water in a simple 1:1 ratio. Personally, I prefer a tangier pickle, so I lean towards a slightly higher vinegar-to-water ratio in this recipe. If you have a sweet tooth, you can easily add sugar to the brine, although I prefer a more savory profile.

Choosing Your Vinegar: For this recipe, I highly recommend white distilled vinegar. Its clear color and sharp, tart flavor make it ideal for pickling. However, white wine vinegar and cider vinegar can also be used, each imparting a slightly different nuanced flavor.

Elevating Flavor with Spices: A basic brine is delicious, but adding spices takes your pickles to the next level. For this recipe, I use a blend of aromatic spices, including:

Whole coriander seeds: These add a citrusy, warm note.
Whole mustard seeds: Offering a pungent, slightly peppery kick.
Peppercorns: For a subtle heat and depth of flavor.
Bay leaf: Providing a delicate, herbal aroma.

Brine Variations to Explore: Feel free to experiment with different spice combinations to customize your pickles to your liking. Consider adding crushed red pepper flakes for heat, ginger for a zesty touch, or even a pinch of turmeric for a warm earthiness and vibrant color. The possibilities are endless!

Selecting the Best Cucumbers for Pickling

The type of cucumber you choose significantly impacts the texture of your final pickles. Kirby cucumbers, known for their small size and bumpy skin, are a classic and popular choice for pickling due to their crispness and ability to hold their texture in brine.

My personal preference leans towards Persian cucumbers. These cucumbers are smaller and boast thin, delicate skin. If Persian cucumbers aren’t available, English cucumbers are an excellent substitute, as they also have thin, non-waxy skin.

Pro-Tip for Extra Crunchy Pickles: For truly exceptional crunch, try this simple trick: Slice your fresh cucumbers and place them in a colander filled with ice cubes for 20 to 30 minutes. The ice water helps to draw out excess moisture and firm up the cucumbers. Afterward, drain them thoroughly and pat them dry before pickling. This extra step makes a noticeable difference in achieving that perfect pickle crunch!

Flavoring Your Pickled Cucumbers Beyond the Brine

While the brine lays the foundation for flavor, you have another fantastic opportunity to infuse even more deliciousness as you pack the cucumbers into jars. Consider adding these flavor enhancers:

Fresh or Dried Herbs: Dill is a quintessential pickle herb and my absolute favorite. However, feel free to experiment with other fresh herbs like thyme, oregano, or rosemary for unique flavor profiles.
Garlic and Onions: Chopped garlic cloves and green onions (use both the white and green parts) add a savory depth and subtle pungency. They will pickle alongside the cucumbers, releasing their flavors into the brine and the pickles themselves.
Whole or Sliced Hot Peppers: If you enjoy a spicy kick, incorporate your favorite hot peppers. Jalapenos, sliced in halves or rings, are a fantastic choice. For milder heat, remove the seeds before adding them to the jars.

Step-by-Step Guide: How to Pickle Cucumbers

Let’s get started on making these delightful homemade cucumber pickles!

Prepare the Cucumbers: Slice approximately 1 1/4 pounds of Persian cucumbers into rounds, about 1/2-inch thick. For extra crunchy pickles, place the sliced cucumbers in a colander with ice cubes for 20-30 minutes.
Make the Brine: In a saucepan, combine 3 cups of vinegar (white distilled or white wine), 2 1/4 cups of water (adjust vinegar-to-water ratio to your preference for tanginess), 2 1/2 tablespoons of kosher salt, 3 tablespoons each of whole coriander seeds, mustard seeds, and peppercorns, and 2 bay leaves. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 10 minutes to allow the flavors to meld. Set the brine aside to cool completely.

Pack Cucumbers and Flavorings into Jars: Tightly pack the sliced cucumbers into wide-mouth jars, along with chopped green onions, minced garlic cloves, and jalapeno slices (if using). Add a few sprigs of fresh dill to each jar. Wide-mouth jars like these (affiliate link) are ideal for easy packing and retrieval of pickles.
Pour Cooled Brine over Cucumbers: Once the brine has cooled down, carefully pour it into the jars, ensuring the cucumbers and other ingredients are fully submerged. Use the back of a spoon to gently press down on the cucumbers to remove any air pockets and ensure they are completely covered in brine.
Seal and Refrigerate: Seal the jars tightly with lids. Give the jars a gentle tap on the counter to release any trapped air bubbles. Refrigerate for at least overnight before enjoying. While they are delicious even after about 5 hours, the flavor will deepen and improve as they pickle overnight and in the following days.

Pickling Beyond Cucumbers: Expanding Your Refrigerator Pickle Repertoire

The beauty of this quick pickling method extends far beyond cucumbers! You can use the same brine and technique to pickle a variety of other vegetables. Here are some exciting ideas to explore:

Carrots: Slice carrots into rounds or thin sticks for crunchy pickled carrots.
Red Onions: Halve and slice red onions for vibrant, tangy pickled red onions. For a beautiful pink hue, add a few slices of beets.
Small Peppers: Banana peppers, jalapenos, or habaneros (use sparingly and remove seeds for less heat) can be sliced into rounds and pickled.
Green Beans, Asparagus, Cauliflower Florets: These denser vegetables may benefit from a quick blanching in boiling water before pickling to help them soften slightly and absorb the brine more effectively. They may also require a few days in the refrigerator to fully develop their pickled flavor.

Storage and Enjoyment

These refrigerator cucumber pickles must be stored in the refrigerator in their brine, in tightly sealed jars. When stored properly, they will maintain their excellent quality and flavor for up to 2 months.

Quick pickling is a wonderful way to preserve the bounty of summer produce and enjoy it throughout the year. Pickled cucumbers are a fantastic example, alongside other preservation methods like roasted tomatoes, which can be easily roasted and stored in the fridge or freezer. (Learn how to roast tomatoes).

Looking for more delicious ways to enjoy cucumbers? Try pairing your pickles with Tzatziki Sauce or a refreshing Cucumber Salad.

Explore even more culinary inspiration with 50+ Top Mediterranean diet recipes. For a complete collection of recipes, visit us here. Join our FREE email list HERE to stay updated on new recipes and Mediterranean culinary adventures!

Quick Pickled Cucumber Recipe

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By Suzy Karadsheh

Crunchy, briny quick pickled cucumbers with garlic and dill, enhanced with green onions and jalapenos for a touch of spice. These refrigerator pickles are incredibly easy to prepare and ready to enjoy the very next day. Savory and tangy, they can be made sweeter by adding sugar to the brine (see notes).

Prep Time: 20 minutes
Cook Time: 10 minutes
Refrigerator Rest: 1 day
Total Time: 30 minutes

Cuisine: Mediterranean
Servings: 16 servings
Course: Condiment

Ingredients

3 cups vinegar (distilled white vinegar or white wine vinegar)
2 1/4 cups cold water
2 1/2 tablespoons kosher salt
3 tablespoons mustard seed
3 tablespoons coriander seed
3 tablespoons peppercorns
2 bay leaves
1 1/4 lb Persian cucumbers or English cucumbers, sliced into 1/2-inch rounds
4 green onions, trimmed and chopped (both white and green parts)
3 Jalapeno peppers, sliced into rounds (remove seeds for less heat, optional)
6 garlic cloves, minced
Few sprigs of fresh dill

Instructions

(Optional for Extra Crunch): Place sliced cucumbers and ice cubes in a colander for 20 minutes. Drain and pat dry.
Make the Brine: Combine vinegar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaves in a saucepan. Bring to a boil, then simmer for 10 minutes. Let cool completely.
Pack Jars: Tightly pack cucumbers, green onions, jalapenos, garlic, and dill into wide-mouth jars.
Add Brine: Pour cooled brine over vegetables, ensuring they are submerged. Tap jars to release air bubbles.
Refrigerate: Seal jars tightly and refrigerate for at least overnight for best flavor.

Video

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Recipe Notes

Jar Options: Wide-mouth jars are recommended for easy packing. Jar size is flexible.
Brine Variations: Adjust vinegar-to-water ratio for tanginess. Add sugar (1/4 cup or to taste) for sweeter pickles. Customize spices to your preference. Ginger, turmeric, or red pepper flakes can be added.
Make More Brine: If needed, prepare additional brine using the same ratios and let it cool before using.
Best Results: Allow pickles to refrigerate overnight for optimal flavor development.
Storage: Refrigerator pickles must be refrigerated and will last up to 2 months.
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