Name: Quick Pickled Cucumbers
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 jar
Cuisine: American
Ingredients: 300 g english cucumber; 2 garlic; 5 g fresh dill; 2 g black peppercorns; 120 ml water; 120 ml white vinegar; 15 g granulated sugar; 10 g kosher salt

Equipment

Chef's knife

Cutting board

Small saucepan

Heatproof glass jar

or Heatproof mixing bowl

Ingredients

8 servings

Vegetables and Aromatics

300 g english cucumber, sliced
2 garlic, smashed
5 g fresh dill, whole sprigs
2 g black peppercorns, whole

Brine

120 ml water
120 ml white vinegar
15 g granulated sugar
10 g kosher salt

Nutrition (per serving)

Calories

Protein

Carbs

Fat

Fiber

Sugar

487mg

Sodium

Method

Wash the cucumber and slice it into 3mm thick rounds. Place the slices into a clean, heatproof glass jar along with the smashed garlic, fresh dill, and black peppercorns.

In a small saucepan, combine the water, white vinegar, granulated sugar, and kosher salt.

Bring the brine mixture to a simmer over medium heat, stirring occasionally, until the salt and sugar completely dissolve. The mixture should reach about 90°C/194°F.

Carefully pour the hot brine over the cucumbers in the jar, ensuring all pieces are fully submerged.

Let the jar sit uncovered at room temperature for 1 hour to cool. Once cooled, seal with a lid and refrigerate before serving.

Chef's Notes

Using a crinkle cutter for the cucumber slices not only looks professional but increases the surface area for the brine to penetrate.
Pouring hot brine lightly cooks the exterior of the cucumber, allowing the vinegar to absorb rapidly so these are ready to eat in just an hour.
For a spicy variation, add a pinch of red pepper flakes or a halved jalapeno to the jar before pouring the hot brine.
English or Persian cucumbers are preferred over standard slicing cucumbers because their thinner skins and smaller seed cavities maintain a much better crunch.