Best 5 Quick Pickled Cucumbers Recipes

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Indulge in a delightful culinary adventure with our collection of quick pickled cucumber recipes, a symphony of flavors that will tantalize your taste buds. Discover the art of transforming ordinary cucumbers into extraordinary treats, with a range of recipes catering to diverse preferences and culinary skills. From the classic vinegar-based pickle to unique variations infused with herbs, spices, and even fruits, our recipes offer a burst of flavor in every bite. Whether you seek a tangy addition to your sandwiches and salads or crave a delectable snack to satisfy your cravings, our quick pickled cucumber recipes are guaranteed to delight. Embark on this pickling journey and elevate your meals with the incredible taste of pickled cucumbers.

Let's cook with our recipes!

QUICK PICKLED SWEET CUCUMBERS



Quick Pickled Sweet Cucumbers image

Provided by Guy Fieri

Categories     condiment

Time 30m

Yield about 1 quart

Number Of Ingredients 5

1 hothouse cucumber, finely sliced
1/2 Fresno chile, halved lengthwise, seeded if desired and finely sliced
1 cup white vinegar
3/4 cup sugar
1 teaspoon kosher salt

Steps:

  • Add the cucumber slices and chile slices to a medium bowl and toss to combine.
  • In a medium saucepan, add the vinegar, sugar, 1/2 water and salt. Heat gently, stirring, just until the sugar and salt dissolve. Pour over the cucumbers and chiles in the bowl. Set aside to marinate at least 15 minutes before serving.

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Provided by Aarti Sequeira

Time 10m

Yield 4 servings

Number Of Ingredients 5

1 seedless cucumber, very thinly sliced
1/4 cup seasoned rice vinegar
1 tablespoon sugar
Pinch salt
2 tablespoons chopped cilantro leaves

Steps:

  • Stir all of the ingredients together in a medium serving bowl. Serve immediately or let it marinate in refrigerator until ready to serve.

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS



Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Hamburger     Cucumber     Pickles     Watercress     Mayonnaise     Green Onion/Scallion     Ginger     Food Processor     Pescatarian     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Steps:

  • Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
  • Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
  • Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
  • Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
  • Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
  • Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

Try this cool and crunchy vegetable side dish on a warm day.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 5

1 English cucumber
1 tablespoon distilled white vinegar
2 teaspoons sugar
2 teaspoons chopped fresh dill
Coarse salt

Steps:

  • Cut cucumber crosswise into 3 equal pieces; cut each piece lengthwise into eighths.
  • In a large bowl, whisk together vinegar, sugar, dill, and 1 teaspoon salt. Add cucumber spears; toss to coat. Serve, or let stand at room temperature up to 1 hour.

Nutrition Facts : Calories 25 g, Protein 1 g

QUICK PICKLED CUCUMBERS



Quick Pickled Cucumbers image

After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other meats. They are even served with frankfurters sold at street kiosks, much like the sauerkraut that often tops the hot dogs sold here.

Provided by Marcus Samuelsson

Categories     Condiment/Spread     Vegetable     Side     Picnic     Super Bowl     Vinegar     Cucumber     Fall

Yield Serves 4 to 6 (makes about 1 1/2 cups)

Number Of Ingredients 7

1 English (hothouse) cucumber
1 tablespoon kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf
2 allspice berries

Steps:

  • 1. Slice the cucumber as thin as possible (use a mandoline or other vegetable slicer if you have one). Put the slices in a colander, toss them with the salt, and let stand for about 30 minutes.
  • 2. Meanwhile, combine the water, vinegar, sugar, bay leaf, and allspice in a medium saucepan and bring to a boil. Remove from the heat and let cool.
  • 3. Rinse the salt off the cucumbers, and squeeze out as much moisture as possible. Put the cucumbers in a medium bowl and add the pickling solution; they should be completely covered by the brine. Cover and refrigerate for 3 to 6 hours before serving. The pickled cucumbers will keep in the refrigerator for up to 5 days.

Tips:

  • Choose fresh, firm cucumbers for pickling. The best cucumbers for pickling are those that are about 3-4 inches long and have a dark green color.
  • Wash the cucumbers thoroughly before pickling. This will help to remove any dirt or bacteria that may be present on the cucumbers.
  • Use a variety of pickling spices to create different flavors of pickles. Some common pickling spices include dill, garlic, peppercorns, and mustard seeds.
  • Make sure to use a clean jar and lid when pickling cucumbers. This will help to prevent the pickles from becoming contaminated.
  • Store the pickles in a cool, dark place. This will help to preserve the pickles and keep them crisp.

Conclusion:

Quick pickled cucumbers are a delicious and easy-to-make snack or side dish. They are perfect for summer picnics and potlucks. With a variety of flavors to choose from, there is sure to be a quick pickled cucumber recipe that everyone will enjoy. So next time you are looking for a quick and easy snack, try making a batch of quick pickled cucumbers. You won't be disappointed!

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