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A jar filled with quick pickled cucumbers resting on a striped cloth.

Quick Pickled Cucumbers

Jennifer Ryan
Make crisp, tangy quick pickled cucumbers with jalapeños, garlic, and dill. An easy refrigerator pickle recipe.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish, Snack
Cuisine British
Servings 20
Calories 25 kcal

Equipment

Ingredients
 
 

  • 3 cups distilled white vinegar
  • 2 cups cold water
  • 2 tablespoons kosher salt
  • 3 tablespoons mustard seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons peppercorn
  • 2 bay leaves
  • 1 lb baby cucumbers sliced into thin rounds
  • 3 green onions spring onions, trimmed and sliced into thin rounds
  • 3 jalapeño peppers sliced into rounds (remove seeds for less heat)
  • 3 cloves garlic minced
  • 3 sprigs fresh dill

Instructions
 

  • Add the vinegar, cold water, kosher salt, mustard seeds, coriander seeds, peppercorns, and bay leaves to a medium saucepan.
    3 cups distilled white vinegar, 2 cups cold water, 2 tablespoons kosher salt, 3 tablespoons mustard seeds, 3 tablespoons coriander seeds, 2 tablespoons peppercorn, 2 bay leaves
    A pot filled with mustard and coriander seeds and bay leaves in a brine solution.
  • Bring the brine to a boil over high heat. Reduce the heat and simmer for 10 minutes.
  • Remove the saucepan from the heat and let the brine cool.
  • Tightly pack the sliced cucumbers, green onions, jalapeños, garlic, and fresh dill into clean wide-mouth jars.
    1 lb baby cucumbers, 3 green onions, 3 jalapeño peppers, 3 cloves garlic, 3 sprigs fresh dill
    A jar filled with sliced cucumbers and green onions, ready for quick pickling.
  • Ladle the cooled brine into the jars until the vegetables are completely covered.
    A jar of quick pickled cucumbers with sliced cucumbers and green onions in a tangy brine.
  • Use the back of a spoon to gently press the cucumbers below the surface of the brine.
  • Tap each jar gently against the countertop to release trapped air bubbles. Add more brine if needed to keep the vegetables submerged.
  • Secure the lids tightly and place the jars in the refrigerator.
    A jar of quick pickled cucumbers with a glass lid, resting on a striped fabric.
  • The pickles can be eaten earlier, but their flavor will be best after chilling overnight.
    A jar filled with quick pickled cucumbers resting on a striped cloth.

Notes

Tips and Tricks
  • For milder pickles, remove the jalapeño seeds before slicing the peppers.
  • Slice the cucumbers evenly, so they pickle at the same rate.
  • Let the brine cool before pouring it over the vegetables.
  • Pack the jars firmly, but leave enough room for the brine to flow around the vegetables.
  • Keep the cucumbers and other vegetables submerged beneath the brine.
  • These are refrigerator pickles and should remain refrigerated.
  • Allow the jars to chill overnight for the fullest flavor.

Nutrition

Calories: 25kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 701mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 76IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Keywords bbq, cucumber, pickled, pickled cucumbers, pickles, topping
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