Are you tired of the same old snacks and looking for something to add a burst of flavor to your meals? Look no further than the humble cucumber, transformed into a tangy and crunchy delight through the magic of pickling! With its refreshing crunch and zesty zip, pickled cucumbers are the perfect addition to sandwiches, salads, and snack plates. In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility of this simple yet impressive ingredient.
From classic dill pickles to spicy garlic and sweet and sour bread and butter pickles, we’ve got a recipe for every taste bud. Whether you’re in the mood for something Asian-inspired or Hungarian-style, these tangy treats are sure to satisfy your cravings.
Classic Dill Pickled Cucumbers
A timeless favorite, these classic dill pickles are a perfect addition to any meal or snack. Crunchy, tangy, and flavorful, they’re easy to make and require just a few simple ingredients.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon salt
– 1 tablespoon granulated sugar
– 2 tablespoons fresh dill weed, chopped
– 1 head of garlic, minced (optional)
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Rinse the cucumber slices with cold water to remove excess salt. Drain well.
3. In a large saucepan, combine vinegar, water, sugar, and chopped dill weed. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce heat to medium-low and simmer for 10 minutes.
5. Pack the cucumber slices into clean glass jars or containers. Pour the hot pickling liquid over the cucumbers, leaving about 1/2 inch headspace.
6. Seal the jars and let them cool to room temperature. Store in refrigerator. Refrigerate for at least 24 hours before serving.
Cooking Time: 10 minutes (simmering) + chilling time
Spicy Garlic Pickled Cucumbers
Add a tangy kick to your meals with these Spicy Garlic Pickled Cucumbers. Perfect for topping sandwiches, salads, or serving as a snack.
Ingredients:
– 4-6 cucumbers, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon red pepper flakes (or more to taste)
– Salt and sugar, to taste
Instructions:
1. In a large bowl, combine cucumber slices, vinegar, water, garlic, ginger, and red pepper flakes.
2. Stir until the cucumbers are coated evenly with the pickling liquid.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld.
4. After 24 hours, taste and adjust the seasoning as needed.
Cooking Time: 24 hours (plus refrigeration time)
Sweet and Sour Bread and Butter Pickles
Sweet and Sour Bread and Butter Pickles Recipe
Get ready to delight your taste buds with this tangy and sweet pickle recipe! Sweet and sour bread and butter pickles are a perfect addition to any meal or snack.
Ingredients:
– 4 cups thinly sliced dill cucumbers
– 1 cup granulated sugar
– 1 cup white vinegar
– 1/2 cup water
– 1/4 cup bread and butter pickle brine (see note)
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. In a large bowl, combine sliced cucumbers, sugar, vinegar, water, bread and butter pickle brine, salt, and black pepper.
2. Stir until the sugar is dissolved, then cover the bowl with plastic wrap or a lid.
3. Refrigerate for at least 24 hours to allow the flavors to meld together.
4. After the pickling time, give the mixture a good stir and transfer it to an airtight container.
5. Store in the refrigerator for up to 6 months.
Note: Bread and butter pickle brine can be found in most grocery stores or made from scratch by boiling equal parts of sugar, water, vinegar, salt, and spices.
Cooking Time: 24 hours (or more) for pickling
Quick Refrigerator Pickled Cucumbers
Add a tangy twist to your meals with these refreshing pickles that require minimal effort and no special equipment. Perfect for snacking, topping sandwiches, or adding crunch to salads.
Ingredients:
– 4-6 cucumbers, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 10-15 minutes to draw out excess moisture.
2. Rinse the cucumber slices with cold water to remove excess salt. Drain well.
3. In a clean glass jar or container with a tight-fitting lid, combine vinegar, water, sugar, and black pepper.
4. Pack the cucumber slices into the jar, leaving about 1 inch (2.5 cm) of space at the top.
5. Pour the pickling liquid over the cucumbers, making sure they are completely covered.
6. Refrigerate for at least 24 hours before serving.
Cooking Time: 24 hours
Asian-Inspired Sesame Pickled Cucumbers
Elevate your snacks and meals with the sweet and tangy flavor of sesame pickled cucumbers, inspired by Asian cuisine. These crunchy and flavorful bites are perfect for topping sandwiches, salads, or enjoying as a snack.
Ingredients:
– 4-6 cucumber slices
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup toasted sesame seeds
Instructions:
1. In a bowl, whisk together rice vinegar, sugar, sesame oil, ginger, and red pepper flakes (if using).
2. Add the cucumber slices to the marinade and let them sit at room temperature for at least 30 minutes or overnight in the refrigerator.
3. Just before serving, sprinkle toasted sesame seeds over the pickled cucumbers.
Cooking Time: 30 minutes (minimum) to several hours or overnight
Hungarian-Style Pickled Cucumbers with Paprika
A classic Hungarian condiment that adds a burst of flavor to any meal. This recipe for pickled cucumbers is a staple in many Hungarian households, and the addition of paprika gives it a unique twist.
Ingredients:
– 4 cups thinly sliced cucumber
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon paprika
– 1 head of garlic, minced (optional)
Instructions:
1. In a large bowl, combine sliced cucumber and salt. Let it sit for at least 30 minutes to draw out excess moisture.
2. Drain the cucumbers and rinse with fresh water.
3. In a large saucepan, combine vinegar, water, sugar, black pepper, and paprika. Bring to a boil over medium-high heat.
4. Reduce heat to low and add the drained cucumbers. Simmer for 10-15 minutes or until the liquid has reduced slightly.
5. Remove from heat and let it cool to room temperature.
6. Store in an airtight container in the refrigerator.
Cooking Time: 20 minutes
Korean Spicy Pickled Cucumbers (Oi Muchim)
A classic Korean side dish, Oi Muchim is a spicy and sour delight that pairs perfectly with rice bowls, noodle dishes, and grilled meats.
Ingredients:
– 2 large cucumbers, sliced into 1/4-inch thick rounds
– 1 cup Korean chili flakes (gochugaru)
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt to taste
Instructions:
1. In a large bowl, combine cucumber slices, chili flakes, rice vinegar, sugar, water, garlic, and ginger.
2. Let it sit at room temperature for at least 4 hours or overnight in the refrigerator.
3. Before serving, stir well to redistribute the flavors. Taste and adjust seasoning as needed.
Cooking Time: None! This recipe is a quick-pickling method that requires no cooking time.
Japanese Sunomono (Vinegar-Pickled Cucumbers)
Sunomono, also known as Vinegar-Pickled Cucumbers, is a classic Japanese condiment that adds a burst of flavor to any dish. This refreshing recipe is perfect for hot summer days or as a side to your favorite meals.
Ingredients:
– 4-6 Japanese cucumbers (or Kirby cucumbers), sliced into 1/4-inch thick rounds
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tablespoon pickling salt
– 1/4 teaspoon grated ginger
Instructions:
1. In a large bowl, combine the sliced cucumbers and pickling salt. Let it sit for 10-15 minutes to allow the cucumbers to release their excess moisture.
2. In a saucepan, combine the rice vinegar, sugar, water, and grated ginger. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
3. Remove the saucepan from the heat and let it cool slightly. Pour the pickling liquid over the cucumber slices, making sure they are completely covered.
4. Let the sunomono sit at room temperature for at least 2 hours or refrigerate for up to 24 hours before serving.
Cooking Time: 5 minutes (plus cooling time)
Indian Spicy Pickled Cucumbers with Mustard Seeds
Add a burst of Indian flavor to your meals with these tangy and spicy pickled cucumbers.
Ingredients:
– 4-6 cucumbers, sliced into thin rounds
– 1 cup (250 ml) white vinegar
– 1/2 cup (125 ml) water
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumbers and rinse them with cold water.
3. In a saucepan, combine the vinegar, water, grated ginger, cumin, mustard seeds, and turmeric powder.
4. Bring the mixture to a boil over medium heat. Reduce the heat and simmer for 10 minutes.
5. Pack the cucumber slices into a clean glass jar or container. Pour the hot pickling liquid over the cucumbers, leaving about 1 inch (2.5 cm) of space at the top.
6. Let it cool to room temperature before refrigerating. The pickles will be ready to eat in a few hours and can be stored in the fridge for up to 3 weeks.
Cooking Time: 10 minutes (saucepan), 30 minutes (cucumber preparation)
Polish Dill Pickles with Horseradish
Experience the bold flavors of Eastern Europe with this classic recipe for Polish-style dill pickles infused with a spicy kick from horseradish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup (120 ml) white vinegar
– 1/2 cup (120 g) granulated sugar
– 1/4 cup (60 g) kosher salt
– 1/4 cup (30 g) fresh dill weed, chopped
– 2 tbsp (30 ml) prepared horseradish
– 1 tsp whole black peppercorns
Instructions:
1. In a large bowl, combine sliced cucumbers and kosher salt. Let it sit for at least 2 hours or overnight to allow the cucumbers to release their excess water.
2. Rinse the cucumber slices with cold running water to remove excess salt. Drain well and pack them into a clean glass jar or container.
3. In a medium saucepan, combine vinegar, sugar, chopped fresh dill weed, prepared horseradish, and whole black peppercorns. Bring the mixture to a boil over high heat, stirring occasionally.
4. Reduce heat to low and simmer for 10 minutes.
5. Pour the hot pickling liquid over the cucumber slices, leaving about 1/2 inch (1 cm) headspace at the top.
6. Seal the jar or container and let it cool to room temperature.
Cooking Time: 10 minutes
Shelf Life: Store in the refrigerator for up to 6 months.
Middle Eastern Pickled Cucumbers with Mint
A refreshing twist on traditional pickles, these cucumbers are infused with the cooling flavor of fresh mint and a hint of spice. Perfect for hot summer days or as a tangy accompaniment to your favorite dishes.
Ingredients:
– 4-6 Persian or English cucumbers, sliced into 1/4-inch thick rounds
– 1 cup (250ml) white vinegar
– 1 cup (250ml) water
– 2 tbsp sugar
– 1 tsp salt
– 1/4 cup fresh mint leaves, chopped
– 1 tsp ground cumin
– 1 tsp paprika
Instructions:
1. In a large bowl, combine cucumber slices and chopped mint.
2. In a separate bowl, mix vinegar, water, sugar, salt, cumin, and paprika to create the pickling liquid.
3. Pour the pickling liquid over the cucumbers and mint.
4. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 24 hours or up to 5 days.
5. Serve chilled, garnished with additional fresh mint leaves if desired.
Cooking Time: 24 hours (or longer for more intense flavor)
Sweet Pickled Cucumbers with Cinnamon and Cloves
Sweet Pickled Cucumbers with Cinnamon and Cloves Recipe
Add a twist to traditional pickling with this unique recipe that combines the sweetness of sugar and spices with the tanginess of vinegar. This sweet pickled cucumber recipe is perfect for topping sandwiches, salads, or serving as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup granulated sugar
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons ground cinnamon
– 1 tablespoon whole cloves
– 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine the sliced cucumbers and salt. Let it sit for 30 minutes to allow the cucumbers to release their excess water.
2. Drain the cucumber mixture and rinse with cold water. Pat dry with paper towels.
3. In a medium saucepan, combine the sugar, vinegar, water, cinnamon, and cloves. Bring to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to medium-low and simmer for 10-15 minutes or until the syrup has thickened slightly.
5. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Seal the jars and let them cool to room temperature. Store in the refrigerator for up to 6 months.
Cooking Time: 15-20 minutes
Fermented Sour Pickled Cucumbers
Fermented Sour Pickled Cucumbers Recipe
A tangy twist on traditional pickling, this recipe combines the natural fermentation process with a hint of sourness from citric acid. The result is a crunchy and addictive snack that’s perfect for topping sandwiches or serving as a side dish.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1 tablespoon sea salt
– 1 tablespoon citric acid powder (or 2 tablespoons freshly squeezed lemon juice)
– 1/4 teaspoon whole black peppercorns
Instructions:
1. In a large bowl, combine sliced cucumbers and water. Let it sit at room temperature for 24 hours to allow natural fermentation.
2. Strain the cucumber mixture through a cheesecloth or fine-mesh sieve into a clean glass jar.
3. Add white vinegar, sugar, sea salt, citric acid powder (or lemon juice), and black peppercorns to the cucumber mixture. Stir until sugar dissolves.
4. Cover the jar with a lid and let it sit at room temperature for 2-3 days or until desired level of sourness is reached.
5. Store the pickled cucumbers in the refrigerator to slow down fermentation.
Cooking Time: 24 hours (fermentation) + 2-3 days (souring)
Pickled Cucumber and Onion Salad
A refreshing twist on traditional salads, this recipe combines the tanginess of pickled cucumbers with the sweetness of caramelized onions.
Ingredients:
– 2 large cucumbers, sliced into thin rounds
– 1 large onion, thinly sliced
– 1/4 cup white vinegar
– 1/4 cup water
– 2 tbsp sugar
– 1 tsp salt
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5 minutes.
3. Pack cucumber slices into a clean glass jar or container with a tight-fitting lid.
4. Add the caramelized onion rings on top of the cucumbers.
5. Pour the pickling liquid over the onions, making sure they are completely covered.
6. Seal the jar and refrigerate for at least 2 hours to allow flavors to meld.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes (plus chilling time)
Lemon-Pepper Pickled Cucumbers
Brighten up your meals with the tangy and refreshing flavor of pickled cucumbers infused with lemon zest and black pepper. This recipe is perfect for adding a burst of citrusy goodness to sandwiches, salads, or as a snack on its own.
Ingredients:
– 4-6 cucumbers (sliced into 1/8-inch thick rounds)
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon granulated sugar
– 1 teaspoon salt
– 1 lemon, zested and juiced
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine sliced cucumbers, white vinegar, water, sugar, salt, lemon zest, and black pepper.
2. Stir to combine, then let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Refrigerate the pickles for at least 24 hours or up to 5 days before serving.
Cooking Time: None required! Simply assemble and refrigerate.
Pickled Cucumber Relish
Add a tangy twist to your favorite sandwiches, salads, and snacks with this easy-to-make pickled cucumber relish. Perfect for using up ripe cucumbers and adding a burst of flavor to any meal.
Ingredients:
– 2 large cucumbers, thinly sliced
– 1 cup (250 ml) white vinegar
– 1/4 cup (60 ml) water
– 2 tbsp (30 g) granulated sugar
– 1 tsp (5 g) salt
– 1/4 tsp (1.25 g) black pepper
Instructions:
1. In a large bowl, combine cucumber slices and salt. Let it sit for 10 minutes to draw out excess water.
2. Drain the cucumbers and rinse with fresh water.
3. In a medium saucepan, combine vinegar, water, sugar, and black pepper. Bring to a boil over high heat.
4. Reduce heat to medium-low and simmer for 5-7 minutes or until the relish has thickened slightly.
5. Pack the relish into a clean glass jar with a tight-fitting lid. Store in the refrigerator.
Cooking Time: 15-20 minutes
Pickled Cucumber Spears with Dill and Garlic
Brighten up your plate with these tangy and flavorful pickled cucumber spears, infused with the freshness of dill and the pungency of garlic. Perfect as a side dish or topping for sandwiches and salads.
Ingredients:
– 4-6 cucumber spears
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup chopped fresh dill
– 3 cloves garlic, minced
– 1 tablespoon granulated sugar
– Salt and pepper to taste
Instructions:
1. Slice the cucumber spears into 1-inch (2.5cm) pieces.
2. In a large bowl, combine vinegar, water, chopped dill, garlic, and sugar.
3. Add the cucumber slices to the pickling liquid, ensuring they are fully covered.
4. Cover the bowl with plastic wrap or a lid, refrigerate for at least 24 hours or up to 48 hours for maximum flavor.
5. Just before serving, taste and adjust seasoning as needed.
Cooking Time: 24-48 hours (refrigeration time)
Balsamic Vinegar Pickled Cucumbers
Add a tangy twist to your snacking routine with these sweet and sour pickled cucumbers, perfect for topping sandwiches or serving as a snack.
Ingredients:
– 4-6 thin-skinned cucumbers
– 1 cup balsamic vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
Instructions:
1. Slice the cucumbers into thin rounds.
2. In a medium saucepan, combine balsamic vinegar, water, sugar, and salt. Bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer for 5 minutes, or until the liquid has reduced slightly and thickened.
4. Pack the cucumber slices into a clean glass jar, leaving about 1/2 inch headspace.
5. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
6. Let cool to room temperature, then refrigerate for at least 24 hours before serving.
Cooking Time: 30 minutes
Summary
Get ready to add some crunch and tanginess to your meals with these 18 pickled cucumber recipes! From classic dill to spicy garlic, sweet and sour bread and butter pickles, and even fermented sour varieties, there’s something for every taste. Discover international flavors like Asian-inspired sesame, Hungarian-style paprika-spiced, Korean spicy, Japanese sunomono, Indian mustard seed-spiced, Polish horseradish-dilled, Middle Eastern minty, and more. Whether you’re a fan of sweet pickles or sour ones, these recipes will satisfy your cravings for tangy delights.
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