Quick Pickled Cucumbers
These quick Pickled Cucumbers are crunchy and tangy, and will add bright, refreshing flavor to any dish! Serve these on top of tacos, salads or sandwiches. They take just minutes to prepare!
Servings: 2 jars
Equipment
Ingredients
- 3-4 Persian or Kirby cucumbers
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 Tablespoons sugar
- 1 Tablespoon salt
- 1/4 teaspoon red pepper flakes optional
- 2 cloves garlic smashed (optional)
Instructions
- Slice cucumbers into ⅛’’ rounds or cut lengthwise into spears.
- Combine vinegar, water, sugar, salt, and red pepper flakes in a medium bowl or large mason jar. Stir until the salt and sugar have fully dissolved; taste and adjust to your liking.
- Add the cucumber and garlic to the brine and cover with the liquid.
- Place in the fridge for at least 1 hour to allow the flavors to develop. These cucumbers will last in the refrigerator for up to 3 weeks.
Notes
*I like to use Persian or Kirby cucumbers due to their short shape and skin which makes them perfect for pickling. They make perfect spears that will usually fit right into mason jars. English, American, or any other type of cucumber will also work.
Nutrition
Serving: 1jar | Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3502mg | Potassium: 183mg | Fiber: 1g | Sugar: 8g | Vitamin A: 192IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.5mg