A simple recipe to prepare fresh pickled cucumber slices in ease within minutes.
This is a vinegar-based, no boil, refrigerator recipe which doesn't require water bath canning. It will save you time and the cool cucumber slices can be enjoyed within days.
TL;DR
We came across the most delightful sliced jarred cucumbers on a grocery shopping trip in Budapest, Hungary, last year and since then, we tried several approaches to bring you this perfected recipe.
The cucumber is simply sliced, the slices are packed into a jar, and topped with a cold all natural preservation mixture.
Ultimately, that's all that you need to do, making this a very beginner-friendly pickling recipe.
Days later and you can immediately go ahead and use your pickled cucumber slices in your favorite burgers or in a sauce such as my copycat Big Mac Sauce.
Ingredient Notes
- Cucumber — So-called Pickling Cucumber are best suited as they retain their juicy crunchiness when pickled. Look out for “Kirby Cucumbers” or “Pickling Cucumbers” in stores. They have a bumpy skin. Organic (untreated/ no-pesticides) are preferred if possible because you won't be peeling the cucumbers.
- Vinegar — The main preservation agent. I recommend white wine vinegar. You can use a clear filtered, reduced acidic, apple vinegar too, but we prefer white wine vinegar for the flavor and looks.
- Water — To balance the flavors.
- Salt — Helps preserve and seasons the pickles.
- Sugar — Adds a sweet contrast to the salt and vinegar flavors, plus it's another preservation for all good pickles.
- Flavoring Spices or Herbs (optional) — We added black peppercorns because we like the flavor and because this is what we had in our pantry. You can also add fresh dill OR fresh tarragon (French method), as well as yellow or black mustard seeds.
Process Overview
Step 1
Rinse your cucumber well and keep your clean jar ready. Slice the cucumber. Don't slice them too thick or too thin.
Place fresh cucumber slices into your jar.
Step 2
Add the sugar and salt, optionally also your preferred flavoring spices or herbs, and pour the vinegar and water over your cucumber slices.
Step 3
Close the jar tight, make sure that it doesn't leak, and shake it well.
Keep the jar out for 2–3 days at room temperature, then refrigerate and use as needed.
📖 Recipe
10 Minute Pickled Cucumber Slices (Refrigerator)
Ingredients
Instructions
- Have your ingredients measured ready. You'll also need a clean sterilized glass jar with a rubber seal gasket (dishwasher or boil in hot water).
- Slice cucumber into even rounds, about ⅛ inch (3 mm) or slightly more thick. Avoid slicing thicker than that or too paper thin for best results.1 medium Cucumber
- Pack the cucumber slices into the clean jar.
- Add the salt, sugar, peppercorns (or any other flavoring spices or herbs) and pour in the vinegar and water so that the cucumbers are submerged.1 Tablespoon Salt, 1½ Tablespoon Sugar, Flavoring, ½ cup + 2 Tablespoons Vinegar, ½ cup + 2 Tablespoons Water
- Close the jar tight and shake it so that the sugar and salt get dissolved.
- Keep the jar out for 2–3 days at room temperature and shake the jar briefly daily at least once.
- After the 2–3 days out, store the jar in your fridge at all times. The flavor will develop further in time, but you can use and enjoy your cucumbers in your food already.
Notes
Equipment
- 8" Chef Knife
- 1 Canning Jars with a latch and rubber seal 16 oz/ 1 pint/ 500 ml jar
Nutrition
Tips
1 pint jars = 16 ounce jars = 500 milliliter (½ liter) jars. We use leakproof glass clamp jars with rubber gaskets. Get quality glass jars and rubbers if possible, the rubbers can be replaced. Ikea has cheaper ones too.
The vinegar and water quantity ratio is always 1:1. If you have some space left to pour in more liquids at the end, simply top up with the remaining water so that the cucumbers are covered in the jar.
Shake the jar every day once and keep it away from direct strong sunlight while it's out at room temperature.
Uses
The most basic use for these sliced pickled cucumbers is for burgers. You can cut them fine and add to your tartar sauce or any other sauce.
We have added them to our charcuterie cheese and deli meat boards to pamper our guests.
Place the pickled cucumber as a topping over your slice of bread with cheese spread. I can recommend the Liptauer cheese spread or my spiced cream cheese spread.
I love the vinegar flavored cucumbers as an addition to my lentil daal curries, as they are cooling, complimenting the spiced lentils beautifully.
Take out a few and add them to a side dish salad. I love sliced pickled cucumbers in my French carrot salad, for example.
Storing
After the initial 2 days out, always store your sliced pickles cooled in the fridge.
The pickles are good for at least 30 to 45 days in the refrigerator. We always tend to finish them before that period. They get soggy in time and taste better fresh and crunchy.
Avoid double-dipping, to increase the shelf-life.
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