Cucumber pickles are a pantry staple that offer a perfect pop of flavor, crisp, tangy, and just the right amount of salty. Whether stacked on burgers, served alongside sandwiches, or eaten straight from the jar, they’re a simple pleasure that packs a punch. And the best part? Making them at home is surprisingly easy and endlessly customizable.
Pickling cucumbers are typically smaller and firmer than the ones used in salads, which helps them stay crunchy after soaking in brine. But truthfully, you can pickle just about any variety. The key is a well-balanced brine, usually a mix of vinegar, water, salt, and sometimes sugar. This base gives the pickles their signature tang, while leaving room for all kinds of flavor additions.
Garlic, dill, mustard seeds, peppercorns, red chili flakes, and even a bay leaf or two are common additions that elevate the flavor. Want it spicy? Add sliced jalapeños. Prefer something sweet and mild? Increase the sugar and add a few slices of onion. The flavor combinations are endless, and that’s part of the fun.
Quick pickles, or “refrigerator pickles” are especially popular because they don’t require canning. Just slice your cucumbers, place them in a jar with your seasonings, pour in the warm brine, let them cool, and pop them in the fridge. Within 24 hours, you’ve got flavorful, homemade pickles ready to enjoy.
They’re great to have on hand for snacking or to use as a flavor booster in all kinds of dishes. Chop them into potato salad for a tangy twist, layer them on sandwiches for crunch, or serve them as part of a charcuterie board. Their acidic bite helps cut through rich and fatty foods, making them the perfect contrast in any meal.
Cucumber pickles are proof that the simplest foods can be the most satisfying – fresh, flavorful, and packed with personality.
This recipe is made by Roger and Donna B Keck.
Ingredients
- 1 tsp black pepper
- 1 tbsp salt
- 1/4 cup white vinegar
- water to fill jar
- cucumbers peeled and sliced or speared
Instructions
Prepare the Brine:
- In a quart jar, mix together 1 teaspoon of black pepper, 1 tablespoon of salt, and 1/4 cup of white vinegar.
- Add some water to the jar and stir until the salt is dissolved.
Prepare the Cucumbers:
- Peel the cucumbers and slice them or cut them into spears, depending on your preference.
Pack the Jar:
- Pack the prepared cucumber slices or spears tightly into the jar.
Fill the Jar:
- Once the cucumbers are packed in, finish filling the jar with water until the cucumbers are fully submerged.
- Cover the jar with a lid.
Refrigerate:
- Place the jar in the refrigerator. The pickles will be ready to eat in just a few hours.
Enjoy:
- These quick pickled cucumbers are delicious and easy to make. You’ll find yourself making them often whenever you have enough cucumbers.