These quick pickled cucumbers come together in no time — a fast, flavorful condiment you can tweak to your heat preference by adding ginger and red pepper flakes. They’re excellent with classic burgers, potato salad, or pulled pork sandwiches.
Easy pickling
I’m not usually a cucumber person — there are so many vegetables to try — but crunchy cucumbers belong on a great burger or in a proper Greek salad. This recipe is fast, simple and flexible when it comes to spiciness, so it’s easy to adapt to your tastes.
Testing notes
Paula’s practical tips to improve results.
Rinse the cucumbers well: Rinse before cutting and salting, then rinse again after they release liquid. This helps remove bitterness and excess salt.
Salt: Use semi-coarse or coarse salt for the initial salting step to draw out moisture. For packing in the jar, switch to fine salt, kosher salt, or table salt — don’t use coarse salt in the jar.
Oil: Olive oil is my preference and gives the pickles a warm tint in photos. It’s optional but helps preserve them in the fridge. Other neutral oils like canola or sunflower work too.
Vinegar: White vinegar is used here, though rice vinegar is a mild alternative.
Spiciness: Ginger and red pepper flakes intensify the longer they sit. If you plan to store the pickles for weeks, reduce the amount the first time so you can judge the heat level.
Ingredients
- Cucumbers: Regular cucumbers work well; feel free to use your preferred variety.
- Salt: Coarse or semi-coarse salt for draining; fine salt, kosher, or table salt for packing the jar.
- Vinegar: White or rice vinegar provides the pickling acidity.
- Ginger and red pepper flakes: Optional but add brightness and heat.
- Sugar: A small amount balances acidity and spice.
- Olive oil: Optional for covering and storing in the fridge; other neutral oils are acceptable.
How to make pickled cucumbers
Cut and salt
Wash cucumbers thoroughly. Cut them in half lengthwise, then slice each half, or slice whole cucumbers to your preferred thickness — avoid paper-thin slices. Place the cut cucumbers in a bowl, sprinkle with coarse salt, toss lightly, and leave at room temperature for about 30 minutes. The cucumbers will release a lot of liquid and any bitter compounds.
Step 2
Drain the cucumbers and discard the released liquid. Rinse quickly under cold water to remove excess salt, then drain well. Toss the cucumbers with vinegar, sugar, red pepper flakes and minced ginger if using. Pack the mixture into a clean jar, pressing lightly to avoid large air pockets. Slowly pour olive oil over the cucumbers until they are covered, seal the jar tightly, and refrigerate.
These pickles are delicious on beef, lamb or pork sandwiches. Serve them with homemade or store-bought buns, grilled cheeseburgers, and your favorite barbecue sauce for a standout cookout addition.
Storage: Keep refrigerated in a tightly covered jar. They remain good for a few weeks; discard if you notice an off smell or fuzzy surface and make a fresh batch.
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Notes on ingredients and technique are included below to help you customize the recipe.
Quick and Easy Pickled Cucumbers
Ingredients
- 2 cucumbers, medium-sized
- 1 teaspoon sea salt
- ½ cup white vinegar
- ¼ teaspoon sugar
- ⅛ teaspoon red pepper flakes, or to taste
- olive oil, to cover
Optional:
- 1 tablespoon minced fresh ginger
Instructions
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Wash 2 medium cucumbers. Cut each in half lengthwise, then cut each half in half again and slice away the seeds. Cut each quarter into roughly ½-inch pieces.
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Toss the cucumber pieces with 1 teaspoon sea salt in a bowl and let sit 30 minutes at room temperature. Drain off the liquid released.
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Stir in ½ cup white vinegar, ¼ teaspoon sugar and ⅛ teaspoon red pepper flakes. Add 1 tablespoon minced fresh ginger if using.
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Pack the mixture into a jar, pressing to eliminate large air pockets. Pour in olive oil until the cucumbers are covered, seal the jar, and refrigerate.
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These can be eaten right away or after chilling. They keep about one month refrigerated.
Notes
Oil: Olive oil preserves and colors the pickles slightly. Use a neutral oil if you prefer.
Spiciness: Heat increases over time when ginger or red pepper flakes are included. Reduce amounts if you plan to store the pickles for several weeks.
Barely adapted from Around My French Table by Dorie Greenspan