It takes almost as long to write the title, as it does to put together these quick pickled cucumbers. Talk about fast and easy! If you add ginger and pepper flakes you can make them as hot as you want. Pickles ready in under an hour!

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This post was updated with images and text to serve you better. The recipe remains the same. Originally posted in July 2012.

I have to confess that cucumbers are not really my thing. There are so many other vegetables to try that I never seem to get to them.

But, as we all know, a good burger deserves a great cucumber pickle. And with that, I can relate. Especially if they’re quick and easy. Who can argue with that, right?

Ingredients in this recipe.

Cucumbers: I use regular cucumbers (image below), but you can use other similar types.
Salt: coarse salt for draining the cucumbers of their liquid and fine salt or kosher for canning them with oil.
Vinegar: it wouldn’t be a pickle without vinegar. White or rice vinegar is used in this recipe.
Ginger and red pepper flakes: these might be optional, but they add a lot of flavor and spiciness.
Sugar: a tiny bit of regular white sugar to balance so much acidity and spice.
Olive oil: my only choice, though you certainly can use other oils such as canola or sunflower.

Steps for making quick pickled cucumbers:

Cut the cucumbers in half lengthwise and then in slices. Or simply slice the whole cucumbers. A mandoline can be used too. I like them rustic and irregular (image above, left), but that might not be the case for you.
Put cut cucumbers in a bowl and sprinkle with the coarse salt (image above, right). Mix lightly and let stand at room t°. The liquid in the vegetables (which is a lot) will come out, and with it the bitterness they might have.
Drain cucumbers and toss with other ingredients except for oil (image below, left).
Put all of this in a jar with a tight-fitting lid, add olive oil to cover and refrigerate (image below, right).

I liked this side dish. It’s really good for a burger, beef of course but also lamb.

That was my original intention, first the homemade buns, then the burger with the cheese and pickles.

So I will keep them in the fridge, pillowed in olive oil, the way I do with pickled eggplants, while they wait for the day when the buns emerge golden from the oven and the burgers sizzle in the skillet.

No barbecue for me these days, did I tell you it’s winter?

Overview of jar with pickled cucumbers in olive oil

Tips & tricks for this recipe:

Washing: thoroughly wash the cucumbers before cutting and salting.
Salt: we have a ‘barbecue salt’ here which is in between fine and very coarse. That’s what I use, but any salt will do really. Let not that stop you from making these quick pickles.
Oil: I use olive oil and that’s why the images have a yellow tint. Most recipes don’t have oil, but it is a wonderful way of keeping them in the fridge.
Vinegar: I use white vinegar but rice works well too.
Spiciness: keep in mind when adding ginger and red pepper flakes that the longer you keep them, the spicier the cucumbers get. Decrease the amount if you plan to use them in a few weeks. At least the first time you make them. Or you can omit them altogether, but they will lack something, in my opinion.

Fork with Pickled Cucumbers, jar underneath, white table, kitchen cloth

Other recipes you might like:

Easy Tzatziki Sauce

Authentic Chimichurri (parsley garlic condiment)

Red Chile Jam

Sun-dried Tomato Pesto

Blue Cheese Skillet Burgers

Rosemary Garlic Steak

Bourbon Barbecue Sauce

Let me know if you make this recipe! I’d love to hear what you think about it.

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