Quick Pickled Cucumbers (Better Than Store-Bought)

Quick Pickled Cucumbers

Prep time: 15 minutes, plus resting | Makes: about 1 quart

Ingredients

• 4 to 5 Persian or kirby cucumbers, sliced into spears or rounds
• 1 cup white vinegar
• 1 cup water
• 2 tbsp sugar
• 1.5 tbsp kosher salt
• 3 garlic cloves, smashed
• 1 tbsp dill seed, or a few sprigs fresh dill
• 1 tsp mustard seed (optional)
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Pack the sliced cucumbers into a clean quart jar along with the garlic, dill, mustard seed, and red pepper flakes if using.
2. In a small saucepan, combine the vinegar, water, sugar, and salt. Warm over medium heat, stirring, until the sugar and salt fully dissolve.
3. Pour the warm brine over the cucumbers, making sure they're fully submerged.
4. Let the jar cool to room temperature, then seal and refrigerate.
5. The cucumbers are ready to eat after about 24 hours, and improve further over the following days.

Notes

Choose cucumber varieties with fewer, smaller seeds and thinner skin - Persian or kirby cucumbers - rather than a standard slicing cucumber, which tends to be watery and can turn mushy in a pickle brine.