Quick and refreshing, this Pickled Cucumber Recipe combines crisp cucumbers with a light, tangy brine and takes just 5 minutes to prepare. They’re perfect for salads, sandwiches, burgers, or serving as a simple side.
Quick Pickled Cucumbers are thinly sliced cucumbers and green onions soaked in a simple brine of rice vinegar, water, sugar, and salt. They can be eaten straight away or refrigerated longer for a stronger pickled flavour.
I usually serve them with potato salads, sandwiches, and homemade burgers. They’ve become a fridge staple in my kitchen.
Why Everyone Keeps a Jar of These Homemade Pickles
- Quick to make with just 5 minutes of prep and a few simple ingredients.
- The simple brine requires no cooking and comes together in minutes.
- Crisp, light, and tangy, making them perfect for salads, sandwiches, burgers, or a quick side.
Key Ingredients for Quick Pickled Cucumbers
Cucumbers
Choose firm, fresh cucumbers with thin skin. Lebanese or Persian cucumbers are best, but any small variety will work. They stay crisp and absorb the brine quickly.
Vinegar
I use rice vinegar because it is mild and slightly sweet. You can also use white wine or apple cider vinegar for a sharper taste.
Salt
Salt draws out moisture from the cucumbers and enhances the taste. Fine salt works best as it dissolves easily.
Green Onions
Sliced green onions add a gentle bite and extra flavour that balances the sweetness of the brine. They bring freshness and a mild sharpness to the pickles.
Find the complete list with measurements in the recipe card below.
How to Make Pickled Cucumbers Recipe
Step 1: In a jar, mix together the water, vinegar, sugar, and salt until dissolved.
Step 2: Add the sliced cucumber and green onion. Mix and make sure the cucumber slices are submerged in the liquid.
Step 3: Close the jar with a lid and refrigerate until ready to eat.
Frequently Asked Questions
Yes. Apple cider vinegar or white wine vinegar both work well. Avoid malt vinegar because its stronger flavor can overpower the cucumbers.
No. The water, vinegar, sugar, and salt are simply mixed together until the sugar and salt dissolve. The cucumbers are then added directly to the brine.
They remain crisp for about a week when stored in the fridge. After that, they start to soften a little, but they’re still flavourful and perfect for salads or sandwiches.
Absolutely! Carrots, radishes, or red onions are great choices for this recipe. Slice them thinly so they absorb the flavours quickly and stay crisp in the brine.
Extra Help from the Kitchen
Slice Evenly with a Mandoline – Uniform slices absorb the brine at the same speed, giving you consistent texture and flavour throughout the jar.
Use Non-Reactive Containers – Prepare and store your pickles in glass or ceramic jars. Metal containers can react with the vinegar and alter both flavour and colour.
Let the Flavours Develop – While these cucumbers can be eaten right away, letting them rest in the fridge for at least an hour brings out a smoother, more balanced taste.
Variations and Twists
Spicy Pickled Cucumbers – Add a few slices of fresh chilli or a pinch of red pepper flakes to the brine for extra heat that complements grilled meats and rice dishes.
Herbed Pickled Cucumbers – Fresh coriander or mint gives the brine a refreshing twist, while dill creates a classic flavour that pairs well with seafood or roasted meats.
Asian-Style Pickled Cucumbers – Mix rice vinegar with a splash of soy sauce, then sprinkle with sesame seeds before serving for a light, tangy variation.
Mustard Seed Pickled Cucumbers – A teaspoon of mustard seeds in the brine brings subtle depth and extra crunch.
Pickled Red Onion and Cucumber – Thin slices of red onion give the pickled cucumbers a sharper flavour and a colourful twist, perfect for burgers and tacos.
Storage and Shelf Life
Keep your pickled cucumbers in a clean glass jar with a tight-fitting lid and store them in the fridge. They will stay fresh for up to ten days.
After the first week, they start to soften a little, but they still taste great. Do not freeze them, as cucumbers lose their texture once thawed.
Pickled Cucumber Recipe
Ingredients
- 240 ml – 1 cup water
- 80 ml – 1/3 cup vinegar – I used rice vinegar
- 2 tbsp sugar
- 1 ½ tsp salt
- 2 cups cucumbers – sliced
- ½ cup green onions – green part only, sliced
Instructions
- In a jar, mix together the water, vinegar, sugar, and salt until dissolved.
- Add the sliced cucumber and green onion. Mix and make sure the cucumber slices are submerged in the liquid.
- Close the jar with a lid and refrigerate until ready to eat.
Notes
- The pickles can be stored in the fridge for about a week. They may lose some of their crispness over time.
- You can reuse the brine once or twice by adding more sliced cucumbers.
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