Yes, you read that right: Quick Pickled Cucumbers that are so easy to make and so refreshing!
I have always loved pickled vegetables, even as a child. I remember eating them straight from the jar. However, it had never occurred to me to make my own. I always thought it would be too much of a bother and that it would take too long. I guess I thought it wasn’t worth the effort. That started to change while watching Masterchef Australia a few years back. The contestants would often pickle their own vegetables during their challenges and it didn’t seem to be taking them a lot of time. That’s when I realised that pickling is actually really easy!
So, today I will show you how to make your own Pickled Cucumbers in 5 minutes. Yep, that’s right: 5 MINUTES! They are ready to eat straight away, however, the longer you keep them, the better they taste. Try not to keep them for more than 10 days, as they will start to lose their crunch after about a week in the fridge.
You can also reuse the brine a couple of times, but no more than that as the cucumber juices will water it down after that.
These cucumbers are so good that I have been adding them to anything from potato salads to sandwiches, to home-made burgers. They add the perfect crunch to your favourite dishes!
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Quick Pickled Cucumbers
- 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
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.
The pickles will last at least a week in the fridge but get less crisp as time goes on.
You can reuse your brine once or twice, just add more cucumbers.
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