Quick Pickled Cucumbers
Looking for a simple way to add a tangy, crunchy, and refreshing element to your meals? These quick pickled cucumbers are the answer. Unlike traditional canning, this recipe requires no special equipment or long waits. In less than 30 minutes, you’ll have a batch of delicious refrigerator pickles ready to elevate everything from sandwiches and burgers to salads and charcuterie boards.
Servings: 64 ounces
Equipment
- 1 32 Ounce Wide Mouth Mason Jar
Ingredients
- 1 16 oz package NatureSweet Starlight baby cucumbers
- 2 tbsp fresh dill chopped
- 1 ½-2 tbsp red pepper flakes
- 1 cup white vinegar or apple cider vinegar
- ½ cup water hot from the tap
- 3 tbsp granulated sugar
Instructions
- Prepare the Cucumbers Wash and slice the cucumbers into ¼-inch rounds. Place the sliced cucumbers into a clean glass jar or airtight container.
- Make the Brine Place all the ingredients into a wide-mouth mason jar. Be sure to use hot water so that it dissolves the sugar.
- Chill Place it in the refrigerator.
- Serve and Enjoy! The pickles will be ready to enjoy in as little as 30 minutes, but for the best flavor, let them chill for at least an hour. They will become more flavorful as they sit. Store the pickled cucumbers in the refrigerator for up to 2 weeks.
Video
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 2mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.04mg