This is a very easy recipe to make crunchy pickled cucumbers or gherkin pickles. These quick pickled cucumbers are a great snack for sandwiches or falafel wraps and with a great salty and sour flavour.Â
I am a big fan of pickled veggies and pickled cucumbers are something I always have in my fridge. They are a great snack and also an amazing addition to many dishes especially falafel recipes.
Using pickle recipes with pickling spices not only gives you great tasting cucumbers, you can actually preserve them for much longer. And depending on the time of year, you can swap fresh salads with salads made from pickled vegetables.
For this pickled gherkin recipe, you can actually use any cucumber – gherkins or cornichons or baby cucumbers. I would recommend staying away from the thin-skinned very long varieties – these are not great for pickling. Of course, each variety has slightly different taste and you can still give this recipe a try with any cucumber.
Cucumbers are always readily available at farmer markets and supermarkets and are usually very affordable. Plus, they are so fresh and crunchy. As I am a big supporter of organic produce, I get organic cucumbers as often as possible. When they are organic, you don’t have to worry about bad toxins and pesticides. You can also enjoy them unpeeled and fully benefit from their rich nutrient content.
Pickled cucumbers contain lots of vitamin K which supports bone health. They also have high amounts of probiotics to support overall digestive health. Furthermore, pickles replenish electrolytes and help us stay hydrated.
What vinegar to choose for pickling cucumbers
I am using here distilled white vinegar. It is super versatile (I use it in a lot of recipes) and it also doesn’t break the bank. Deciding what vinegar to use is more of a personal choice depending on taste.
You can use red wine vinegar or apple cider vinegar (ACV) but then the colour of the pickles will be affected differently, especially with red wine vinegar. Apple cider vinegar also gives a hint of sweetness, and it’s usually more expensive.
Pickling brine
I already discussed at length the question about heating up the brine over at my post Simple Middle Eastern Pickled Turnips. There are a few methods for preparing the brine and I’ve tried them all.
My recommendation would be to experiment and see what you like best. For me, the brine for these pickles doesn’t need to be heated up. Whichever method you choose, most importantly, make sure that the salt dissolves well in the water before you pickle your veggies.
Dill or tarragon
Dill has a grassy aroma and a bit of licorice flavour, similar to anise. Tarragon has a similar licorice bittersweet flavour. Often, the two herbs can be used interchangeably. They are my two favourite herbs to add. In the recipe below, I show the dill version but when using the tarragon, the method would be identical.
What is needed to making cucumber pickles
- Cucumbers
- Vinegar
- water
- Salt
- Coriander seeds (optional)
- dill or tarragon (optional)
- garlic (optional)
The Method
First, make sure to sterilise all tools and jars you are using. Pour boiling water on top of the jar or add them to the oven for 10 minutes at 160ºC (no plastic or rubber parts). Let the hot jars dry well.
You can use pint jars/quart jars with a wide mouth so it is easier to arrange the cucumbers inside.
Make the brine by mixing the water and salt in a large pot or jug.
Make sure the salt is well dissolved. Then, add to the cup the vinegar and stir.
Next, wash the cucumbers and dill very well.
Fill the jar with the cucumbers. Stack as many as you can in there.
Then chop the dill and garlic.
Add the coriander seeds to the jar with the cucumbers. Then add the chopped garlic and dill.
Finally, fill the jar with the brine. Make sure all the cucumbers are submerged. You can place a small plate or another jar’s cover over the cucumbers to keep them submerged.
Leave about 1/2 inch headspace below the cover of the jar. Tightly close the jar and place in the fridge and that’s how easy it is to make pickled cucumbers.
Let them pickle for at least 48 hours (the flavour intensifies best after one week). They’re normally served cold.
These are best served with homemade falafel wraps. Also, you can also serve these with warm and comforting meals like this Vegan Healthy Vegetable Chickpea Stew, Healthy Lentil Soup with Rainbow Chard, Lebanese Spicy Potatoes Batata Harra or even this Easy Vegan Tofu Scramble Recipe.
If you have any questions, leave a comment below. Also, I love seeing your recreations so feel free to tag me on Instagram @AlphaFoodie.
Homemade Easy Pickled Cucumbers Recipe
Ingredients
- 1 pound cucumbers
- 1.5 cups water
- 1/4 cup white vinegar
- 1 tablespoon whole coriander seeds optional
- 2 tablespoon sea salt
- 0.5 ounce dill optional
- 2 cloves garlic optional
Instructions
- Make sure to sterilize all tools and jars you are using. Let them dry well.
- Wash the cucumbers and dill.
- Make the brine by mixing the water, vinegar, and salt.
- Lay the cucumbers in the jar.
- Chop the dill and add to the jar.
- Add the coriander seeds.
- Fill the jar with the brine. Make sure all the cucumbers are submerged.
- Tightly close the jar and place it in the fridge. Let them pickle for at least 48 hours (the flavor intensifies best after one week).
Video
Notes
Nutrition
madlin DeBlois
I pickle small cucumbers in curry powder, garlic, parsley, salt, half water, half red vinegar
Support @ Alphafoodie
Hi Madlin,
Thanks for your comment!
Derek Tisbury
Recipe please Madlin
Support @ Alphafoodie
We all would like to have Madlin’s recipe 🙂
Tracey Forbes
Can I cut the cucumbers into smaller pieces to make them fit in a jar?
Support @ Alphafoodie
Hi Tracey,
Yes, you can cut them into smaller pieces.
Deborah
This sounds a very quick and easy recipe compared to many others I’ve seen.
I am a complete novice at pickling gerkins.
Can you tell me how long these can be stored, unopened and opened.
Thank you
Support @ Alphafoodie
Hi Deborah,
These are quick pickles and can be stored in the fridge for up to a month. Please note that water bath canning is not done for this recipe, so the pickles are not meant to last for months/years. I hope this helps.
Unnat
hi your recipes are fantastic and easy to follow and very good options for vegetarians. one quick question on the pickled cucumbers can we slice them lengthwise for pickling rather ten using whole in bottles or jars to save space. thx once again
Samira @ Alphafoodie
Hi, Unnat.
Yes, you can slice the cucumbers. Keep in mind that the pickles might be softer in that case. I hope this helps.
Amy
Hi I’m new to this, but how long after refrigeration can these be eaten? Is it the same day or is it a few days after? Thanks so much
Samira @ Alphafoodie
Hi Amy,
Let them pickle for at least 48 hours (the flavor intensifies best after one week).
Neha
Hey,
Do we immediately place it in the fridge or let it rest at room temperature for a few days like 48-72 hrs n then refrigerate it?? Tia
Samira @ Alphafoodie
Hi Neha,
You let them pickle in the fridge for at least 48 hours (the flavor is best after one week).
Kimberly
Where did you get the cute glass jars w glass lids? Love your recipes!!
Support @ Alphafoodie
Hi Kimberly,
These glass jars with clamp seals can be found online. They are linked on the Shop page here on the blog if you’d like to check them out!
Cherie
Fabulous recipe when you have a glut of cucumbers and not enough time to do the full boil up brine thing. Just delicious!!
AlphaFoodie Support
Thank you! I’m glad you enjoyed the recipe.
Dhana
What is dill I don’t know explain it please
AlphaFoodie Support
Dill is a type of herb – it’s hard to explain the flavor but it’s a little citrusy and grassy and adds flavor to pickling liquids.
Maisha
How long can you keep the pickles?
Support @ Alphafoodie
Hi Maisha,
As I don’t do the water bath canning for this recipe, I recommend consuming the pickles within a month. I hope this helps.
Irene
Love this recipe! Wondering if it can be hot processed and sealed? They are very close to French Cornichons in flavor!
Support @ Alphafoodie
Hi Irene,
I am glad you like the recipe 🙂 You could hot process and seal them and that would extend their shelf life. But as it’s such a quick recipe and I love pickled cucumbers, I find that I don’t need to do that.
Samaya
Always love all of your diys,your amazing at what you do!! X
AlphaFoodie
Thank you so much Sarina :). So glad you like the DIYs xx