Go Back

Easy Pickled Cucumbers

These Easy Pickled Cucumbers are crisp, tangy, and full of flavor — the perfect way to enjoy summer cucumbers. With fresh dill, garlic, and simple spices, they come together in just minutes and are ready to eat the very next day. No canning required — just quick, crunchy refrigerator pickles you’ll want to snack on all season long.
Print Recipe
Prep Time 15 minutes
Resting 1 day
Total Time 1 day 15 minutes
Servings: 3 jars
Course: Side Dish
Cuisine: Russian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 –4 midsize cucumbers
  • Fresh dill
  • 3 –4 garlic cloves smashed
  • 1 small onion sliced (optional)
  • 1 tsp peppercorns
  • 1/2 tsp fennel seeds
For the Marinade (double these amounts for this recipe):
  • 1 tbsp salt kosher or pink
  • 1 tbsp sugar
  • 1 cup vinegar white, rice, or apple cider
  • 1 cup water

Equipment

  • 2–3 quart-size glass jars with lids
  • Saucepan
  • Cutting board & knife

Method
 

  1. Instructions
  2. Wash jars and lids with hot water. Let them dry completely.
  3. Wash and cut cucumbers into spears or rounds. Add garlic, onion, and dill to each jar. Sprinkle in peppercorns and fennel seeds, then pack in the cucumbers.
  4. In a saucepan, combine marinade ingredients. Bring to a boil, stirring until salt and sugar dissolve.
  5. Pour hot brine over vegetables, filling jars to within 1/2 inch of the top.
  6. Tap jars gently against the counter to release air bubbles.
  7. Seal jars with lids and let cool to room temperature.
  8. Refrigerate for at least 24 hours before serving.

Notes

These are quick refrigerator pickles — not canned for long-term storage.
 Best enjoyed within 2–3 weeks.
Add red pepper flakes if you like them spicy!
Slice cucumbers into rounds for sandwiches or leave them as spears for snacking.