Pickled cucumbers

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Quick pickled cucumbers are next level, The cucumbers absorb the pickling flavors resulting in a crunchy snack that is sweet, sour, and savory.

Prep Time10

Refrigeration Time1

Total Time1 10

Course: Snack

Cuisine: Western

Keyword: pickled carrots, quick pickled carrots, pickling carrots

Diet: Dairy Free, Egg Free, Gluten free, Vegan

Servings: servings

Calories: 37kcal

Author: Stacey

Ingredients

400 grams cucumber 1 large telegraph cucumber
180 millilitres rice vinegar ¾ cup
180 millilitres water ¾ cup
½ teaspoon salt
2 Tablespoons sugar

Instructions

Thinly slice your cucumbers. I do this with the slicing blade on my food processor
Pack the cucumber tightly into a jar
Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the pickling liquid. Let the pickling liquid cool
Pour cooled the pickling liquid over the cucumbers so that they are completely submerged.
Cover the jars and refrigerate for 24 hours.

Notes

- Pickled cucumbers do not need to be round, you can also pickle cucumbers cut into batons or spiralized cucumbers.

- Adjust the sugar to your tastes. The sugar can be reduced to as little as 2 teaspoons or increased to as much as 4 Tablespoons depending on your palate.

- Completely cover the cucumbers with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water.
Cucumbers: I use telegraph cucumbers, Lebanese cucumbers or the very small snack cucumbers when making pickles. These types of cucumbers have thin skins and small seeds. In some parts of the world, these cucumbers are called English Cucumbers.
Rice vinegar: I like the flavour rice vinegar brings to this recipe but white vinegar or white wine vinegar work equally well.
Sugar: Adjust the sugar to your tastes. The sugar can be reduced to as little as 2 teaspoons or increased to as much as 4 Tablespoons depending on your palate.

Nutrition

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