Extra crunchy, briny quick pickled cucumber recipe with garlic and dill. These refrigerator pickles are easy to make and are ready to enjoy the next day (or earlier if you need them)!
Be sure to read through for the full tutorial and important tips.
Growing up, pickled cucumbers, along with what we called torshi (assorted pickled vegetables) were a regular on the dinner table. Yet, I had not thought of making my own homemade pickles until recently. And now my family knows what they’ve been missing!
Super crunchy. Briny. And just enough spicy. Only the best pickles we’ve had in a long time!
At the very first bite of these homemade quick pickles, everyone in my family agreed we won’t be buying store-ready stuff (well, unless we happen upon some similar to these)!
I’m excited to share my recipe, tips, and step-by-step for how to pickle cucumbers, the quick way!
Quick pickles Vs. canning
Canning is not for everyone. No matter how much energy we may have on a given day, there aren’t many of us who will jump on a long canning process or do all the sterilization and hot water baths involved.
Thank goodness for quick pickles!
You may know them by refrigerator pickles. They are basically vegetables that are pickled and stored in the fridge in a brine of salt, vinegar, and water (sometimes sugar).
The process takes a few minutes (my recipe takes 40 minutes), and once refrigerated, you can enjoy the tangy cukes the next day! And they will last in the fridge for up to 2 months.
Let’s talk about the two key components of this recipe: the brine and the cucumbers (or other vegetables you plan to use)
Pickling Brine
There are variations of this brine. The most basic one uses kosher salt in a base of vinegar and water at a 1 to 1 ratio. I like my pickles on the tangier side, so I add a bit more vinegar to water in this recipe. If you like sweet pickles, you can add sugar to the brine (I personally don’t).
What kind of vinegar to use? I prefer white distilled vinegar because it is colorless and offers a great tart flavor. White wine vinegar and cider vinegar will work as well.
There are many ways to add flavor to basic brine. I used:
- Whole coriander seeds
- Whole mustard seeds
- Peppercorn
- Bay leaf
Variations. Adding spices or other flavor makers to the brine is totally optional. And you can absolutely play with the spice combination to your liking. Some recipes might call for the use of crushed pepper flakes, ginger, or even a sprinkle of turmeric for a hint of color.
What kind of cucumbers to use?
Kirby cucumbers, which are small with bumpy skin, are the more popular choice for pickling.
I prefer Persian cucumbers, which are smaller and have thin skin. If those are not available, I use English cucumbers (again, thin skin that is not waxy).
Tip for extra crunchy cucumber pickles: Slice up the fresh cucumbers and put them in a colander with some ice cubes for 20 to 30 minutes. Then drain and pat them dry before you pickle them. This gives little trick gives me extra crunch
Flavoring pickled cucumbers
Earlier, I mentioned adding a variety of spices and bay leaf to the pickling brine, but as you pack the cucumbers into jars, you have another opportunity to infuse more flavor using:
- Fresh or dried herbs. Dill is my favorite, but you can add fresh thyme, oregano, or rosemary
- Garlic and Onions. Chop up some garlic cloves and green onions (both whites and greens) and add them right in the jars. They will pickle along with the cuckes imparting more flavor.
- Whole or sliced hot peppers. If you like a little bit of spice, add your favorite hot peppers. I used jalapenos, simply cut sliced in halves or rings.
How to pickle cucumbers
- Prepare the cucumbers. Slice about 1 1/4 pounds of Persian cucumbers into rounds. And if you have the time, place them in a colander with some ice cubes and let them sit in the sink for 20 to 30 minutes (optional step, but this gives up extra crunch).
- Make the brine. Combine the 3 cups vinegar, 2 1/4 cups of water (like I said earlier, this brine is more on the tangy side, so you can adjust the vinegar to water ratio to your liking), 2 1/2 tablespoon kosher salt, and 3 tablespoons each whole coriander seeds, mustard seeds and peppercorn, 2 bay leaves. Bring to a boil, then lower heat and let simmer for 10 minutes or so. Set the brine aside to cool.
- Pack the cukes along with the onions, garlic and jalapenos tightly in jars (I like using wide-mouth jars like this one <–affiliate link). Add in a few springs of fresh herbs (I used dill).
- Pour in the cooled brine. Use the back of a spoon to push the cukes etc. down so that they’re submerged in the brine.
- Seal the jars with the lids and refrigerate. It helps to give the jars a quick tap to release any extra air bubbles before you close them. Refrigerate for one night before using (I ended up eating some 5 hours after and still loved them! but they will develop better flavor overnight and in the next days).
Can you pickle other vegetables this way?
The great thing is that you can pickle other vegetables similarly. Here are some ideas that I’m excited to try:
- Carrots, sliced into rounds of cut into thin sticks
- Red onions, halved and sliced (add a few slices of beets for color)
- Small peppers like banana peppers, jalapeno, harbenaro (sliced into rounds. remove the seed for less spicy)
- Green Beans, asparagus, cauliflower florets (these may benefit from quick blanching before pickling and may need a few days in the fridge before using)
Storage
These cucumber refrigerator pickles should be stored in the fridge with their brine in tight lid jars for up to 2 months.
I love it when we can preserve summer produce for a later time. Pickled cucumbers are a good example of that and so are roasted tomatoes, which you can quickly roast and keep in the fridge or the freezer for later use. (See how to roast tomatoes).
Looking for more ways to use cucumbers? Try Tzatziki Sauce or this fresh Cucumber Salad
You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE.
Quick Pickled Cucumber Recipe
Ingredients
- 3 cups vinegar distilled white vinegar or white wine vinegar will work
- 2 1/4 cup cold water
- 2 1/2 tablespoons kosher salt
- 3 tablespoon mustard seed
- 3 tablespoon coriander seed
- 3 tablespoon peppercorn
- 2 bay leaves
- 1 1/4 lb Persian cucumbers or English cucumbers sliced into 1/2-inch rounds
- 4 green onions trimmed and chopped (both white and green parts)
- 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)
- 6 garlic cloves minced
- Few sprigs of fresh dill to your liking
Instructions
- Prepare the cucumbers. (Optional) Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
- Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
- Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
- Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
Video
Notes
- Pickling jar option. The jar size does not matter, but I like to use somewhat larger wide-mouth jars like this one (affiliate link). Once you tightly pack one jar, you can move on to the next.
- Brine Variations: These pickles are more tangy with a little hint of spice. I use more vinegar to water in the brine, but if you’re not sure, you can use a 1 to 1 ratio vinegar to water for the brine instead. If you like your pickles on the sweet side add 1/4 cup of sugar to the brine (you can add more or less sugar to your liking). You can also adjust the spices used in the brine, using more or less of what you like. Some Middle Eastern pickle recipes use fresh ginger or turmeric, and some call for red pepper flakes.
- Make more brine if needed. If you want to pickle more cucumbers, or if you run out of brine for some reason, make more brine using the ratios above and let it cool, of course, before using.
- For best results: Allow the pickled cucumbers at least 1 night in the fridge before using.
- Storage: Quick or refrigerator pickles must be stored in the fridge. They will keep well for 2 months.
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Need to try this. My garden is producing so many zuccini and cucumbers.
‘Tis the season, for sure! Happy gardening!
Hi Suzy! this recipe sounds great! I have “pickling” cucumbers picked just this morning. However, I could NOT find coriander SEEDS only ground. I thought for sure Publix would have them, but they did not. I know the p
“pickling spice” has coriander has in it but I don’t care for the cinnamon influence.
Can I use ground coriander???
Hi, Dixie. Yes, you can use ground coriander here in a pinch. You’ll want to use way less of the ground coriander, though. I did a bit of research, it looks like your best bet is to start with about 3 tsp. of the ground coriander and adjust from there as needed.
I made these pickled cucumbers this morning and then put them on burgers this evening. They are the best and I will use this recipe again and again!
Thanks, Colleen!
Can I substitute dried dill weed instead of fresh? And should I add it to the brine when cooking or add straight to the jar??
Hi, Gavin. We really do recommend fresh dill for this recipe, but you could certainly try dried dill if that’s all you have available. We’ve never tested it ourselves, though, so you may need to experiment a bit to see when it would be best to add it. I took a look at some similar recipes that call for dried dill, and see both methods.
If I’m only keeping it for a week, would it be okay to make this using Tupperware instead of a jar? Thank you.
Hi, Mandy. Yes, you can make refrigerator pickles in a plastic container. As long as the container is food-safe, sealable, and the right size for the pickles it will work for that short amount of time.
Hi Suzy. Thankyou for this wonderful recipe. I am now addicted to pickling because I have a successful recipe to use. I love the method. So simple and quick. I’ve been pickling cucumbers, and capcicum out of my garden. 💖
I’m not sure what I’ve done wrong but mine are so bitter and unpalatable. I do like the crunch of the cucumber but the bitterness is just too much. I’ve checked and double checked the recipe, I did use half white vinegar and half white wine vinegar. The brine tasted good while it was cooking but not so when it cooled. Unfortunately I still went ahead and used it. Everyone’s reviews are so positive.
Hi Jenny,
White wine vinegar is typically used in dressings and marinades, not for pickling. I would go with all apple cider vinegar to avoid a bitter taste. You can also reduce the garlic. Just my two cents!
I’ve used this recipe for several years- I’ve had this happen when my actual pickles weren’t ready and they themselves were bitter.
Dear Jenny, just remove half CM of the bottom of the cucumber and discard it. It’s full of very bitter taste.
Easy.
Made this recipe today and absolutely blown away by the results! Never buying pickled cucumbers from the supermarket again. Once I’ve eaten the cucumbers can I just reuse the juice for another batch? If so how long with the juice last ?
Hi, Hayley. I had to little research about this as we’ve never considered it before. The consensus is, to be extra safe, we really wouldn’t recommend reusing the brine more than once. However, some say you can safely reuse it 2 or 3 times as long as you’re only using it to make refrigerator pickles and it doesn’t look murky or cloudy (no more than a couple of weeks).
My brine was tinted brown after simmering and the cucumbers are also darkened after sitting. They don’t look like the pics. Is this to be expected? Will it change the taste? If this isn’t normal, what would cause it?
Hi. Made the pickles 2 days ago. I used brown turbinado sugar instead of white sugar and apple cider vinegar. I’d use white sugar and white vinegar next time because cider vinegar is a very strong. Also will put in a little more sugar as well next time. Pickles are pretty good though. Definitely would make again.
If you think that okra is slime and gross, try pickling it! It turns into a yummy crisp delight. I think it might also work in giardinera. My mom has made pickles for years with a recipe very similar to your and I have gotten the same craving for them. I tell myself that it is just my body craving the health boost of probiotics, electorytes and antioxidants. Mom’s sandwich pickles always include coin sliced zucchini and yellow squash.
Hi there! Would you recommend using Japanese cucumbers. I still have plenty in my garden.
Sure, Terrie! I think it would be fine to give that a try!
I do not know what vinegar ,3% 5% or 10% Can You clarify please
Hello! Suzy most commonly uses a Distilled White Vinegar with 5% acidity, like this one. Hope you enjoy the recipe!
I love simple clean recipes
You have come to the right place! 🙂
have made this yesterday. Do you eat all the seeds as well as the cucumber?
Hi, Jo. We typically just eat the cucumber here. Enjoy!
I made these yesterday evening and tried them this morning: they are amazing! And super crunchy! Will make another big jar since I have so many cucumbers from my garden.
Thank you, Juliane. We appreciate the review!