Quick Refrigerator Pickled Cucumbers

Name: Quick Refrigerator Pickled Cucumbers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Vegetarian, Vegan, Beginner Friendly, Quick & Easy, Pickled, Party Food, Holiday, Picnic, Packed Lunch, Game Day, Christmas, Thanksgiving, New Year, Year Round, Healthy, Rustic, Home Style, Simple, Tangy, Side Dishes
Ingredients: 250 g baby cucumbers (approx. 7 cucumbers); 125 ml white wine vinegar; 125 ml water; 15 g sea salt; 20 g caster sugar; 1 clove garlic (sliced); 1 tsp coriander seeds; 0.25 tsp chilli flakes (optional); 500 ml mason jar

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Prep: 10 mins

Cook: 5 mins

Serves: 6

Difficulty: Easy

From Craig Humphreys's locker

Try these sharp, crisp pickled cucumbers using a quick and easy pickling method that doesn't require jar sterilisation. These pickled cucumbers can be stored in the fridge for up to 3 weeks.

Ingredients

Main Ingredients

250 gbaby cucumbers (approx. 7 cucumbers)

125 mlwhite wine vinegar

125 mlwater

15 gsea salt

20 gcaster sugar

1 clovegarlic (sliced)

1 tspcoriander seeds

¼ tspchilli flakes (optional)

Equipment

500 mlmason jar

Method Nutrition Variations

Method

Wash a 500ml / 1 pint mason jar and lid in warm soapy water and dry.

We're not sterilising the jar so these pickles will last around 2-3 weeks in the fridge

Wash the baby cucumbers and slice in half lengthways and place in the jar along with the garlic, coriander seeds and chilli flakes (if using)

To make the brine, add the sugar, white wine vinegar, water and sea salt to a pan and heat until the salt and sugar is dissolved, you don't need to boil it.

Pour the brine into the jar over the top of the cucumbers and leave to cool at room temperature for 1 hour.

Once cooled, seal with the lid and place in the refrigerator for at least 24 hours before use. The pickles can be stored for around 2-3 weeks in the fridge.

About Quick Refrigerator Pickled Cucumbers

Pickled cucumbers in a jar surrounded by coriander seeds, chilli flakes and baby cucumbers

Whether you call them pickles, gherkins or cornichons, there’s no denying how great pickled cucumbers are. While it’s easy to buy them from the store, these refrigerator pickles are incredibly simple to make and you can tweak them to your taste. I’ve opted for white wine vinegar, which has a milder flavour and slightly lower acidity than distilled white vinegar, but still works well for short-term preservation in the fridge. If you prefer a sharper bite then the slightly more acidic distilled white vinegar is also a great choice. I personally avoid malt vinegars as their flavour can be a little too strong for delicate cucumber pickles.

It’s important to use the right cucumbers for these pickles. I’ve used baby cucumbers, which are essentially immature larger cucumbers; they’re readily available in the UK, stay crisp, and absorb flavour more evenly. However, if you can get hold of true pickling varieties such as Kirby, those are even better. I’d avoid large salad cucumbers, as they tend to turn soft and watery - not exactly what you want in a pickle.

For aromatics, I’ve gone with a classic mix of coriander seeds, garlic, and a pinch of chilli flakes for a bit of heat - but feel free to skip them if you don't like heat. To make the pickles, wash your jar well in hot soapy water, then pack in the halved cucumbers and aromatics. In a small pan, heat the vinegar, sugar, salt, and water until dissolved, then carefully pour the hot brine over the cucumbers. Once cooled, seal the jars and refrigerate for at least 24 hours — though 48–72 hours will give the best flavour. These pickles will keep in the fridge for 2–3 weeks.