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Quick Pickled Cucumbers (Refrigerator Pickles)

When your cucumber harvest comes in strong, it’s time to pickle! This technique is quick and easy and makes a terrific hostess gift when visiting friends by the beach or at a late summer barbecue. Best of all, you can include any other extras from the garden, including peppers and cherry tomatoes.

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Quick Pickled Cucumbers.

Quick Pickled Cucumbers (Refrigerator Pickles)

When your cucumber harvest comes in strong, it’s time to pickle! This technique is quick and easy and makes a terrific hostess gift when visiting friends by the beach or at a late summer barbecue. Best of all, you can include any other extras from the garden, including peppers and cherry tomatoes.

  • Author: Norann Oleson
  • Prep Time: 10 minutes
  • Additional Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 2 cups 1x
  • Category: Sides & Sauces

Ingredients

Scale
  • 1 cup water
  • 1/3 cup white vinegar
  • 2 teaspoons sugar, more or less to taste (optional)
  • 1 to 2 teaspoons salt
  • 2 cups sliced cucumbers (slim cucumbers work best)
  • 1/2 cup sliced onion or green onion (optional)
  • 1 small garlic clove, whole
  • Additional garden vegetables if desired (whole cherry tomatoes, bell pepper strips, etc.)

Instructions

  1. In a small bowl, combine the water, white vinegar, sugar, and salt. Adjust flavors to taste.
  2. Place the cucumbers, garlic, and optional vegetables in a bowl big enough to hold them and the brine.
  3. Pour the brine over the vegetables to cover. If the vegetables aren’t all submerged, remove some of them or make more brine.
  4. Cover and refrigerate overnight for full flavor. Keep refrigerated.
  5. If desired, place the pickle mixture in clean canning jars and keep refrigerated. (If giving as a gift, have them put the jar in the fridge when you arrive. )

 

 

Notes

  • The pickles will keep in the fridge for week. After that, they’ll be edible, but not as crispy. They usually get eaten up before that, though!

Have you tried this recipe? It’s so easy and makes a great way to enjoy your cucumber crop. Please tell us how it turned out for you.

 

Comments
  • I love this recipe. I love pickles and cucumbers. My 3rd or 4th batch I used Natural Apple Cider Vinegar, 1 t monk fruit sugar replacing the other t with minced garlic (as you can tell I love garlic also). I like the 1015 onions from the valley here in Texas, they’re a sweet onion. I’ve also added thin sliced carrots (I use a mandolin) and 1″ celery pieces.

    Reply
    • Norann O.

      Nancy,
      I’m so glad you like our recipe and I think your variations and additions sound delicious. I had a great crop of cucumbers this year and have found that jars of pickles make the perfect gift for friends and family. This has been my go-to recipe!

      Reply

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