Vegetarian Quick Classic Pickled Cucumbers
Crisp, tangy, and loaded with fresh dill and garlic, these quick pickled cucumbers are the kind of condiment that makes everything on the plate taste better. The salting step is a small but smart move — drawing out moisture from the slices first means the brine stays punchy and the cucumbers hold their satisfying snap instead of going soft. A warm brine of white vinegar, sugar, peppercorns, and mustard seeds comes together in just a few minutes on the stove, and the whole thing is ready to eat after a short rest in the fridge. No canning equipment, no special skills, no waiting days for results. These are genuinely plant-based from top to bottom, with nothing hidden to worry about — just clean, simple ingredients doing exactly what they should. Pile them onto sandwiches, serve them alongside grain bowls, or eat them straight from the jar because honestly, you will.
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Learn more →Ingredients
6 servings
- 2 medium english cucumbers (about 1 ½ lb total), thinly sliced
- 1 tsp kosher salt
For the brine
- ¾ cup white vinegar
- ¾ cup water
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 1 tsp whole black peppercorns
- ½ tsp mustard seeds
- 3 sprigs fresh dill
- 2 cloves garlic, smashed
Instructions
- 1
Toss the sliced cucumbers with 1 tsp kosher salt in a colander set over the sink. Let them stand for 10 minutes, then pat dry with paper towels — this draws out excess moisture so the brine stays bright and the slices stay crisp.
- 2
Combine the white vinegar, water, sugar, 1 tsp kosher salt, peppercorns, and mustard seeds in a medium saucepan over medium heat. Stir until the sugar and salt are fully dissolved, about 2–3 minutes, then remove from the heat.
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