Pickled Cucumbers

These pickled cucumbers are a quick and easy intro to pickling vegetables at home. These simple cucumbers are crunchy, tangy, a little sweet, and easy to customize to your own tastes!

Prep Time 5

Chilling Time 4

Total Time 4 5

Servings

Equipment

Ingredients

1 to 2 medium to large fresh cucumbers see notes
¾ cup granulated sugar
1 cup white vinegar
¼ cup water

US Customary - Metric

Instructions

If needed, peel the cucumbers, then evenly slice. I typically aim for just over 1/8 inch using a mandoline slicer. Place in a large clean jar or a bowl with a tight-fitting lid.
1 to 2 medium to large fresh cucumbers
Combine the sugar, vinegar, and water in a saucepan and bring to a boil. Pour over the sliced cucumbers. Cool, then cover and refrigerate for several hours or overnight. Store in an airtight container in the refrigerator for up to a month.
¾ cup granulated sugar, 1 cup white vinegar, ¼ cup water

Notes

Cucumbers

Use any kind of cucumber you have on hand. For the amount of brine listed, I typically use 1 large or 2 medium regular cucumbers. Because this recipe is not canned, you do not need to be quite as exact about the amount of cucumbers used.
If the skins if your cucumbers are bitter, be sure to peel them first. If they are not bitter, feel free to leave the skins on.
I like my slices to be just over ⅛-inch, but you can slice them as thick or as thin as you like.

Other vegetables

You can replace some or all of the cucumber with other vegetables, such as thinly sliced white or red onion or green peppers.
When adding the brine, feel free to add fresh dill to taste or a clove of garlic if desired.

Vinegar

Try swapping the white vinegar for rice vinegar, apple cider vinegar, or red wine vinegar for a different take on this recipe.

Yield

Makes about 1 quart.

Nutrition