Here’s how to make pickled cucumbers at home! One of my favorites to add to salads, on sandwiches and snack on. These are easy to make, full of flavor and take 5 minutes to prep.
I am HOOKED on making these pickled cucumbers. They are my absolute favorite to add into salads, onto my bagels with lox (so good) and they are delicious even just for snacking.
This recipe was inspired by our obsession with pickles and how we go to the farmer’s market as often as we can to stock up. But sometimes with two kids – that just isn’t as realistic as we hope. So we decided to start making our own. And my 3 year old is also obsessed so we are all snacking on these every single day. They only take about 72 hours to prime in flavor but it takes 5 minutes to prep. So while that sounds like a long time to get the cucumbers perfectly pickled, it is minimal effort to prep.
I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.
What ingredients you need to pickle cucumbers:
- Mini cucumbers
- Water
- Organic distilled vinegar
- Peppercorns
- Coriander seeds
- Garlic cloves
How to make pickled cucumbers at home:
- Cut cucumbers into 1/4 inch slices
- Add cut cucumbers into a mason jar and add in water and organic white vinegar
- Add in peppercorns, coriander seeds and garlic cloves
- Cover with lid and shake
- Place in refrigerator for 72 hours to pickle
FAQs about making your own pickled cucumbers:
- How long does it take for cucumbers to become pickled? It takes a solid 72 hours to get them prime pickled form. But you can of course eat after a day or so – but the longer the better!
- What kind of cucumbers do you use for these? I buy mini seedless cucumbers from the store to make these. One of my kids favorite to snack on and dip in hummus too, so we always have them on hand.
- How long do these pickled cucumbers last? They stay good for a couple months in the fridge. But we go through them pretty quickly.
A few of my favorite things to add these pickled cucumbers to:
Copycat Sweetgreen Kale Caesar Salad
Paleo Sweet Potato Bun Lamb Burgers (Whole30)
Delicious Crispy Rice Salad (gluten-free)
How to Make Your Own Pickled Cucumbers
Here’s how to make pickled cucumbers at home! One of my favorites to add to salads, on sandwiches and snack on. These are easy to make, full of flavor and take 5 minutes to prep.
- Prep Time: 5 mins
- Total Time: 5 minutes
Ingredients
- 3 mini cucumbers
- 1/2 cup organic distilled vinegar
- 3/4 cup water
- 1/2 tsp peppercorns
- 1/2 tsp coriander seeds
- 3 cloves of garlic
Instructions
- Cut cucumbers into 1/4 inch slices
- Add cut cucumbers into a mason jar and add in water and organic white vinegar
- Add in peppercorns, coriander seeds and garlic cloves
- Cover with lid and shake
- Place in refrigerator for 72 hours to pickle
Notes
*Store in fridge for up to 1 month
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Elena Mirante
Started to refrigerate. Will see in 3 days.
Dani
These were so good and so simple. Last year, I made some canned pickles using a pre-mixed powdered pickling spice. The jars required sealing in a hot water bath. I pulled my single can (I grew only 2 pickling cukes lol), and gave them a try. They were horrible! I didn’t want to go through the drama of the hot water bath so opted for fridge pickles.
I have a small amount of dill growing so added 2 small sprigs. I also couldn’t find coriander seeds at 3 grocery stores. I did find a dry pickling spice with the first ingredient being coriander seeds. Also, mustard seeds and whole dill seeds, bay leaf, and whole allspice. So I used that with the same measurements as the coriander seed.
Normally, I find it a little annoying when people say a recipe is a great recipe, but they substituted half the ingredients. If I could have found plain coriander seeds, I would have used them, but also, I love dill so was happy the mix I found had dill. I don’t think the dill from the garden did much, but it looked nice.
I LOVE garlic. I doubled it. I DON’T recommend. The pickles were too garlicky and hot by day 11, and really took over the flavor profile.
I’ve made 4 jars now, since I have pickling cukes coming out of my ears this year, and I am gifting friends at work. So far, everyone loves them. I think they are best day 3-10, that’s where my desired amount of flavor is. My husband and friend say nope, later is better. By the last day (1 month for no boil fridge pickles before being past the best by date), they were very infused with flavor!
Anyway, simple and tasty recipe with NO sugar added, which I love. I might see what else I can pickle with this recipe. Now I understand why there are pickles in the refrigerated section. These taste better than store bought shelf pickles, AND the store refrigerated pickles.
Just want to mention that I tried a pickle chip every day until day 30 when we ate the last 1. (large jar, I doubled the recipe, and double doubled the garlic.) It was really neat to see how the flavor changed from day 1.