Quick Pickled Cucumbers – a delicious recipe with cucumber, kosher salt, water, white wine vinegar, sugar, bay leaf. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
1.
2
Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one).
3
Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
4
2.
5
Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil.
6
Remove from the heat and let cool.
7
3.
8
Rinse the salt off the cucumbers, and squeeze out as much moisture as possible.
9
Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine.
10
Cover and refrigerate for 3 to 6 hours before serving.
11
The pickled cucumbers will keep in the refrigerator for up to 5 days.
203
kcal
Calories
51
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 English (hothouse) cucumber, 1 tablespoon kosher salt, 1 1/2 cups water, 1/2 cup white wine vinegar, and more.
Yes, Quick Pickled Cucumbers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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