Quick Pickled Cucumbers — Garden Fresh & Ready in a Snap
An easy way to preserve summer's crunch without turning on the stove
If your cucumber vines are suddenly pumping out fruit faster than you can eat it (hello, Houston heat!), this recipe is your new best friend. These quick pickles are crunchy, tangy, and customizable — and they take just minutes to make.
Use them on sandwiches, grain bowls, tacos, or straight out of the jar when you need a refreshing snack.
🌿 What Cucumbers Work Best?
Pickling cucumbers (shorter, bumpier skin) have ideal texture
But any garden cucumber will do — just slice them thinly or deseed if large
Bonus: Add sliced okra, green beans, or jalapeños for a pickled mix.
🥒 Quick Pickled Cucumber Recipe
Ingredients:
2–3 medium cucumbers, thinly sliced
1 cup vinegar (white, apple cider, or rice vinegar work well)
1 cup water
1 tbsp sugar (adjust to taste)
2 tsp salt
Optional flavor boosters:
Fresh dill
Smashed garlic cloves
Mustard seeds, peppercorns, or chili flakes
Directions:
Pack cucumber slices tightly into a clean pint jar.
In a saucepan, heat vinegar, water, sugar, and salt until dissolved (don’t boil).
Pour hot brine over cucumbers until fully covered.
Add any herbs/spices and seal the jar.
Cool on the counter, then refrigerate.
🌟 Ready to eat in 2 hours, best after 24. Keeps in the fridge for 2–3 weeks.
🧑🌾 Pro Tip:
If your cucumbers are bitter or oversized, peel and deseed them. You’ll still get great results with a little prep.
💬 Why This Works for Gardeners:
Quick pickles are low-effort preservation — no canning, no equipment, just vinegar and creativity. You can make one jar at a time, adjusting flavors with whatever herbs and spices you have on hand.