It takes little time to put together these pickled cucumbers. Talk about a fast and easy condiment! If you add ginger and pepper flakes, you can make them as hot as you want. A fantastic pickle recipe to serve with classic burgers, potato salad, and our amazing pulled pork sandwiches.
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Easy pickling
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, or even a lentil rice burger, deserves a great cucumber pickle. And with that, I can relate. And with a good Greek salad, where crunchy cucumbers are key.
This recipe is quick, simple and very versatile when it comes to spiciness. Who can argue with that, right?
Testing notes
Paula's tips that make a difference.
Thoroughly rinse the cucumbers before cutting and salting. And then again, after they release the bitterness and liquid. It's important for flavor.
Salt: Use semi-coarse or coarse salt for the first step. That said, any salt will do, really. Let not that stop you from making these pickles. For the jar, sea or table salt works; don't use coarse salt in the jar.
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, so you get a feel of how spicy you want them.
Ingredients
- Cucumbers: I use regular cucumbers, but you can use other types.
- Salt: coarse salt for draining the cucumbers of their liquid, and fine salt or kosher salt 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.
How to make pickled cucumbers
Cut and salt
Cut the cucumbers in half lengthwise and then slice. Or simply slice the whole cucumbers. A mandoline can be used too, but don't slice them too thin. I like them rustic and irregular, but that might not be the case for you.
Put cut cucumbers in a bowl and sprinkle with the coarse salt. Mix lightly and let stand at room temperature. The liquid in the vegetables (which is a lot) will come out, and with it the bitterness they might have.
Step 2
Drain cucumbers, discard the water released during the salting process and quickly rinse under cold water to remove excess salt. Toss with the other ingredients except for the oil. Put everything in a jar with a tight-fitting lid, making sure there are no large gaps in the jar, pressing lightly if needed to pack the cucumber pieces. Slowly pour the olive oil to cover, cover and refrigerate.
Now that you have your pickles, you can use them for beef burgers, of course, but also lamb and pork sandwiches.
So go make some homemade buns (or buy them), grill some juicy cheeseburgers, top with these pickles and slather barbecue sauce. The perfect cookout meal.
Store them in the fridge, tightly covered. They keep well for a few weeks (or more), and simply check before eating. If they have a weird smell or a fuzzy layer, throw them out and start a new batch.
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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
- Wash well 2 cucumbers, cut in half, each piece inhalf again and cut along the seeds. Cut each quarter into ½ inch pieces.
- Toss in a bowl with 1 teaspoon sea salt and let stand 30 minutes at room temperature. Drain off the liquid that was released.
- Mix in ½ cup white vinegar, ¼ teaspoon sugar and ⅛ teaspoon red pepper flakes . And 1 tablespoon minced fresh ginger, if using.
- Transfer to a jar, packing. Add olive oil until all cucumbers are covered, close tightly and store in the refrigerator.
- You can eat them immediately or wait until they are colder from the fridge. They last one month.
Notes
Barely adapted from Around My French Table, by Dorie Greenspan
Brianna Walsh says
I don’t buy store pickles anymore. This recipe is absolutely delicious and all my kids love it
Sunny says
Everything sounds great can you can your Pickles?
Paula Montenegro says
Hi Sunny, I don't can them, so can't answer from my personal experience.
Laura Joppeck says
How would we go about canning these for longer storage? Do we still add oil to them for that? Thank you 🙂
Paula Montenegro says
Hi Laura! I'm not very familiar with canning for longer storage to give you a definite answer.
My mother-in-law used to do it (can them in sterilized jars with oil and vinegar) and always stored them in the refrigerator, not the pantry. But I can't guarantee how long they last. It's pretty similar to what's described in this post from the James Beard foundation.
Rachel says
Can someone please help me. These didn’t need to be boiled water or anything right? I put oil in the jar maybe the jar was too big becuase it wasn’t full filled but I put the oil to cover all the cucumbers but now the oil is all at the top and congealed and i don’t know how to fix it so I can eat them
Paula Montenegro says
Hi Rachel, they didn't need to be boiled. But you had to leave them mixed with salt and then drain the liquid. If you put them in the fridge and the oil hardened simply take them out at room t° before eating them.
Krissy Allori says
I love pickles and I love how quick and easy this recipe is!
Andrea Metlika says
Wow, this really was easy! We are big pickle fans so they won't last long in my house.
Jessica Formicola says
I have so many cucumbers in my garden. This is a great way to use them up! My family loves pickles so I can't wait to try this!
David Scott Allen says
I love pickles and this recipe is so easy! Thanks!