Easy cucumber pickles to transform holiday weekend BBQs

how to make cucumber pickles

I love pickles. Pickled anything, pretty much. But especially pickled cucumbers. Salty. Sweet. Either way, if there’s a sandwich going, I would very much like a pickle on it.

So this year, flush with the raging success of the Thanksgiving Pickle, I eyed the fresh-into-the-farmers-market cucumbers with greedy anticipation. And the best thing about this easy pickle? An hour from now, you can be eating it.

cucumbers for pickling

  • 5 little cucumbers, or 1 hothouse cucumber
  • 1/3 cup apple cider (or red wine) vinegar
  • 1 1/2 tsp salt (I use Malden salt)
  • 1 tsp sugar
  • 3 cloves, 4 red pepper corns & 1 clove of garlic (optional)

Wash and slice the cucumbers thinly. Put into a clean jar.

sliced cucumbers for pickling

Stir the salt and sugar into the vinegar to dissolve, then pour over the cucumbers and give the jar a good shake. It won;t look like enough brine, but once the cucumbers give up some water, it will be.

Put the pickles to be in the fridge, and give them a shake a couple of times over the next hour. That’s it. You can eat them in an hour, they’re even better overnight, and they’ll last for a couple of weeks in the fridge (Ha. As though that will happen).

Use them as a topping for pulled pork sandwiches, burgers, hot dogs, chicken salad etc. Add them to salads. Try making a cold noodle salad with a peanut lime dressing and adding a large handful of cucumber pickles …

how to make cucumber pickles

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2 Responses to Easy cucumber pickles to transform holiday weekend BBQs

  1. Tammy says:

    When you say “5 little cucumbers” does that mean a specific kind of cucumber? Would appreciate hearing from you. Thank you in advance.

    • Kate says:

      I don’t stick to a specific variety, but I like little cucumbers for pickles – about 8 inches long, about the size of a zucchini. I like how large the seeds are, and I think they add to the pickle. When I can’t get those cucumbers – and the season for them on the market is right now! – I use a hot house cucumber. That’s about 14 inches long, thinner, with a smoother skin. It makes for a softer pickle. If I know I’m going to be pressed for time, a hot house cucumber will pickle faster because the skin is thinner, so I’d choose that, but in ideal circumstances, little stubby market cucumbers it is.

      Hope that helps!

      On a side note, I made these at my friend Hilary’s birthday last weekend, and I added tumeric to see what would happen. The answer is, basically nothing, apart from the pickling liquid looked like swamp water. Not worth trying.

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