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
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1 large cucumber (200–250g), thinly sliced
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½ cup (120ml) water
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½ cup (120ml) unseasoned rice vinegar
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1 tbsp (12g) sugar
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1½ tsp (9g) sea salt
Optional Add-ins:
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¼ tsp (0.5g) red pepper flakes
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2 garlic cloves, smashed
Instructions
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Thinly slice the cucumber (use a mandoline for uniform slices if available).
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Pack cucumber slices into a clean 12 oz (350ml) jar. Add garlic if using.
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In a bowl, stir together water, rice vinegar, sugar, salt, and red pepper flakes until fully dissolved.
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Pour the brine over the cucumber slices, ensuring they are completely submerged.
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Seal the jar and refrigerate for at least 1 hour before serving.
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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
- Chilling Time: 1 hour
- Cook Time: 0 minutes
- Category: Condiment / Snack
- Method: No-Cook / Pickling
- Cuisine: American