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Quick Pickled Cucumbers

Quick and simple is the name of the game here.  These guys will add a great zing to any dish
Course Lunch, Snacks
Cuisine Worldwide
Keyword Pickled Cucumbers
Prep Time 5 minutes
Pickling Time 30 minutes
Servings 10 people
Calories 26kcal
Author AnotherFoodBlogger


  • 1 Lebanese or English cucumber These ones are Lebanese
  • .5 cup rice vinegar
  • .25 cup granulated sugar
  • 1 tsp salt


  • Slice cucumber to desired thickness. I feel 1/8 - 1/4 inch (approx 1/2 cm) is about right for me.
  • Stir together vinegar, salt & sugar until dissolved.
  • Add cucumbers, cover and leave for minimum 30 mins before using.
  • Store in the fridge.



Essential Tools  

  • mandoline - a sharp knife will do the trick
  • measuring jug & spoon
  • airtight container
  • stirring spoon - tblspoon works just fine


  • using a mandoline is quicker and gets even slices BUT if you don't own one then just use a sharp knife
  • if you don't eat the pickles right away store them in the fridge but they do lose colour and texture quite quickly as we are cutting them quite thin.  If you cut them thicker then they will last longer!
  • this quick pickle recipe will work with any veg so don't limit yourself to cucumbers


Calories: 26kcal | Carbohydrates: 6g | Sodium: 233mg | Potassium: 44mg | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.1mg