If you’ve ever wondered how to pickle cucumbers without turning your kitchen into a science lab, this is your answer. These quick pickled cucumbers are ridiculously easy, incredibly tasty, and require zero canning experience. Think crunchy, tangy, just-right slices that are perfect for burgers, sandwiches, salads, or straight-from-the-jar snacking.
I started making these during a summer when my garden cucumbers were multiplying like crazy. With a few simple ingredients and a spare jar, I found my new favorite vinegar cucumber recipe. No special tools, no boiling jars—just fresh, zippy flavor in under an hour.
Why You’ll Love These Quick Pickled Cucumbers
They’re fast, flexible, and fantastic on everything. This is a refrigerator pickles recipe that delivers all the crunch and flavor of traditional pickles without the fuss. Plus, you can adjust the tang, spice, and sweetness to suit your taste.
Ingredients You’ll Need
- 1 large cucumber (200–250g), thinly sliced
- ½ cup (120ml) water
- ½ cup (120ml) unseasoned rice vinegar
- 1 tbsp (12g) sugar
- 1½ tsp (9g) sea salt
Optional Add-ins:
- ¼ tsp (0.5g) red pepper flakes
- 2 garlic cloves, smashed
How to Make Them
- Thinly and evenly slice the cucumber (a mandoline works great here).
- Pack the slices into a clean 12 oz (350 ml) jar. Add garlic if using.
- In a bowl, stir together water, vinegar, sugar, salt, and pepper flakes (if using) until dissolved.
- Pour the brine over the cucumbers, fully submerging them.
- Seal the jar and refrigerate for at least 1 hour. The flavor intensifies over time.
Tips for the Best Vinegar Cucumber Recipe
- Use fresh, firm cucumbers for maximum crunch.
- Want it sweeter? Add another teaspoon of sugar.
- Like it spicy? Don’t hold back on those red pepper flakes.
- Try different vinegars like apple cider or white wine for new flavor profiles.
A Refrigerator Pickles Revelation
I first made these for a last-minute BBQ, and guests kept asking where I bought them. It was a proud moment to say, “Oh, I made them this morning.” Since then, they’ve become a staple in my fridge—perfect for snack attacks or a flavor pop in grain bowls and wraps.
How to Serve Quick Pickled Cucumbers
Top burgers, layer into sandwiches, toss into salads, or chop them up for a tangy twist in potato salad. They’re also delicious on charcuterie boards or served alongside grilled meats.
How to Store Your Pickles
Store in a tightly sealed jar in the fridge for up to 2 months. Just make sure the cucumbers stay submerged in the brine. Shake the jar gently before each use to redistribute the seasonings.
FAQs
Can I use regular cucumbers instead of pickling cucumbers?
Yes, just be sure they’re fresh and thinly sliced.
Can I reuse the brine?
Technically yes, but the flavor weakens with each batch. Best to make fresh.
What if I don’t have rice vinegar?
Use white vinegar or apple cider vinegar as a substitute.
Pickle Your Way to Flavorful Snacks
Learning how to pickle cucumbers is a small kitchen win that pays off big. This quick, no-fuss method makes snack time more exciting and elevates everything from simple sandwiches to gourmet boards. One jar and a handful of ingredients—that’s all it takes to become a pickle pro.
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How to Pickle Cucumbers: A Quick and Tangy Refrigerator Pickle Recipe
- Total Time: 10 minutes (plus 1 hour chilling)
- Yield: 1 jar (about 4 servings) 1x
- Diet: Vegan
Description
This quick and tangy refrigerator pickle recipe is the easiest way to enjoy crunchy, vinegary cucumbers without any canning. Ready in under an hour, these pickles are perfect for sandwiches, burgers, salads, and straight-from-the-jar snacking. Just slice, brine, chill, and enjoy.
Ingredients
-
1 large cucumber (200–250g), thinly sliced
-
½ cup (120ml) water
-
½ cup (120ml) unseasoned rice vinegar
-
1 tbsp (12g) sugar
-
1½ tsp (9g) sea salt
Optional Add-ins:
-
¼ tsp (0.5g) red pepper flakes
-
2 garlic cloves, smashed
Instructions
-
Thinly slice the cucumber (use a mandoline for uniform slices if available).
-
Pack cucumber slices into a clean 12 oz (350ml) jar. Add garlic if using.
-
In a bowl, stir together water, rice vinegar, sugar, salt, and red pepper flakes until fully dissolved.
-
Pour the brine over the cucumber slices, ensuring they are completely submerged.
-
Seal the jar and refrigerate for at least 1 hour before serving.
-
Shake gently before use and keep refrigerated.
Notes
Use fresh, firm cucumbers for best crunch.
Adjust sugar or spice levels to taste.
Try different vinegars for flavor variations (apple cider, white wine, etc.).
These are not shelf-stable—store only in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment / Snack
- Method: No-Cook / Pickling
- Cuisine: American