Living Harvest Gardens
Preserve

Quick Pickled Cucumbers

Crisp refrigerator pickles ready in an hour — no canning, just cold snap and vinegar tang.

  • Serves8
  • Prep15 min
  • Cook5 min
  • LevelEasy
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Ingredients

  • 1 lb thin-skinned cucumbers, sliced
  • 1 cup rice or white vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 cloves garlic, smashed
  • several sprigs fresh dill
  • 1 banana pepper, sliced (optional)

Method

  1. Pack the cucumber slices, garlic, dill, and banana pepper into a clean jar.
  2. Warm the vinegar, water, sugar, and salt in a pan just until dissolved.
  3. Pour the warm brine over the cucumbers to cover.
  4. Cool to room temperature, then refrigerate at least 1 hour — better after a day.
  5. Keeps refrigerated for up to two weeks.

Notes

Jibai Shimoshirazu cucumbers have thin skins and few seeds, so they stay snappy in a quick brine without peeling. This is a refrigerator pickle, not a canned one — no processing, no special equipment, just a jar. A sliced banana pepper adds gentle warmth and color.

Made with