This pickled cucumber recipe delivers crisp, tangy flavor in just minutes of active prep. Using fresh English cucumbers and a simple vinegar brine, these quick pickles are perfect for topping burgers, pairing with sandwiches, or serving as a refreshing snack. They’re ready in under 5 hours and develop even more complex flavor overnight.

I discovered my love for homemade pickles during a summer in the English countryside, where garden-fresh cucumbers were transformed into these bright, tangy treats. The ritual of slicing, brining, and waiting for that perfect crunch became a cherished part of my culinary journey. Now I keep a jar of these refrigerator pickles ready for impromptu gatherings, especially when serving my authentic Greek salad or alongside bruschetta as part of an antipasto spread.

The mustard seeds and turmeric in the brine create a golden hue and subtle warmth that makes these cucumber pickles stand out from ordinary vinegar pickles. I often double the batch when preparing for larger meals, as they complement everything from potato salad to roasted vegetable dishes.

Why You’ll Love These Quick Pickles

Quick & Easy: Ready in under 5 hours with just 15 minutes of active prep.
Make-Ahead Magic: Flavor improves overnight, perfect for meal prep.
Versatile Pairing: Complements sandwiches, salads, and charcuterie boards.
Wholesome Ingredients: No preservatives, just simple, fresh components.

What You’ll Need for Perfect Pickled Cucumber

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Vegetables

English cucumbers: Their thin skin and minimal seeds create the best texture.
White onion: Provides a subtle sharpness that balances the sweetness.

Brine

White vinegar: Creates the classic tangy base for refrigerator pickles.
Granulated sugar: Balances the acidity with just the right sweetness.
Mustard seeds: Adds subtle warmth and traditional pickle flavor.
Celery seeds: Provides an earthy note that enhances complexity.
Ground turmeric: Gives the beautiful golden color and anti-inflammatory benefits.
Black peppercorns: Offers gentle heat and visual appeal.
Kosher salt: Draws out moisture and seasons throughout.

Pickled Cucumbers

Crisp, tangy, and sweet pickles ready in under 5 hours using fresh cucumbers and a simple brine.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

4 30

Total Time 4 50

Course Side Dish

Cuisine American

Servings 1 quart-sized jar

Calories 50 kcal

Equipment

mixing bowl
knife
cutting board
measuring spoons
measuring cups
saucepan
whisk
colander
spatula
quart-sized glass jar

Ingredients

1.5 pounds English cucumbers thinly sliced into rounds
1 small white onion thinly sliced into half-moons
2 tsp kosher salt
1 cup white vinegar
0.5 cup granulated sugar
1 tsp mustard seeds
0.5 tsp celery seeds
0.5 tsp ground turmeric
0.25 tsp black peppercorns

Instructions

In a large mixing bowl, combine the thinly sliced cucumbers, thinly sliced onion, and kosher salt. Toss thoroughly with your hands until the salt is evenly distributed. Let the mixture stand at room temperature for 30 minutes. The cucumbers will release liquid and soften slightly.
Meanwhile, prepare the brine. In a small saucepan over medium heat, combine the white vinegar, granulated sugar, mustard seeds, celery seeds, turmeric, and black peppercorns. Whisk continuously until the sugar is completely dissolved, which should take about 3 to 4 minutes. Remove the saucepan from the heat and allow the brine to cool for 10 minutes.
After the cucumbers have rested for 30 minutes, drain them in a colander. Gently press down with your hands to remove as much excess liquid as possible. Return the drained cucumbers and onions to the mixing bowl.
Pour the slightly cooled brine over the cucumber and onion mixture. Stir well with a spoon to ensure all the slices are submerged and coated in the liquid. Transfer the entire mixture, including all the liquid and spices, into a clean, quart-sized glass jar or a large airtight container. Press down gently to pack the vegetables.
Seal the jar tightly and refrigerate for at least 4 hours before serving. The pickles are best when allowed to chill and marinate overnight. They will be crisp, tangy, and flavorful.

Notes

The pickles are best when allowed to chill and marinate overnight.

Keyword pickled cucumber, quick pickles, refrigerator pickles

Ways to Customize Your Pickles

Spicy Pickles: Add 1-2 sliced jalapeños or red pepper flakes to the brine.
Sweet Pickles: Increase sugar to ¾ cup for a sweeter refrigerator pickle.
Herb-Infused: Include fresh dill or thyme sprigs for aromatic complexity.

My Favorite Tips for Pickle Success

Slice Consistency: Use a mandoline for uniformly thin cucumber rounds that pickle evenly.
Salt Resting: Don’t skip the 30-minute salt rest—it ensures crisp results.
Brine Temperature: Let the brine cool slightly so it doesn’t cook the cucumbers.
Storage Containers: Use glass jars to avoid plastic odors transferring to your homemade pickles.

Serving Pickled Cucumber with Various Dishes

Keeping Your Pickled Cucumbers Fresh

Store: Keep in an airtight glass jar in refrigerator for up to 3 weeks.
Freeze: Not recommended as freezing changes texture and makes cucumbers mushy.
Serve: Always use clean utensils to prevent contamination of the brine.
Make-Ahead Tip: Prepare 2-3 days ahead for fullest flavor development.

Frequently Asked Questions

How long do homemade pickled cucumbers last?

Properly stored in the refrigerator, these quick pickles maintain their best texture for about 3 weeks. The vinegar brine acts as a natural preservative, though the cucumbers may become softer over time. I always make a fresh batch when preparing for special occasions like serving with my Thanksgiving vegetable dishes.

Can I use regular cucumbers instead of English?

Yes, but you’ll want to peel them and remove the seeds first. English cucumbers have thinner skins and fewer seeds, which makes them ideal for pickling. If using regular cucumbers, slice them slightly thicker to maintain some crunch after pickling.

Why are my pickled cucumbers soft?

Soft pickles usually result from insufficient salting time or overprocessing. Ensure you let the cucumbers rest with salt for the full 30 minutes to draw out excess moisture. Also, avoid pouring boiling hot brine directly onto the cucumbers, as this can cook them slightly.

Can I reduce the sugar in this recipe?

Absolutely. The sugar balances the vinegar’s acidity, but you can reduce it to ¼ cup for less sweetness. The pickles will be more tangy and sharp, which I personally enjoy with rich dishes like fried green tomatoes.

Other Favorite Vegetable Sides

Why This Pickled Cucumber Recipe Succeeds

With its perfect balance of sweet and tangy flavors and satisfying crunch, this homemade pickle recipe transforms simple ingredients into something extraordinary. The quick brining method preserves the cucumber’s freshness while developing complex flavors that improve with time. Whether you’re new to pickling or looking for a reliable recipe, these pickled cucumbers will become a staple in your refrigerator.

Easy Pickled Cucumber Recipe