Go Back
+ servings
Quick Pickled Cucumbers
How to make quick-pickled cucumbers.
Makes: 1 quart
Author: Brooklyn Supper
  • 3 kirby cucumbers sliced into 1/2-inch spears
  • 5 or 6 sprigs fennel
  • 1/2 of a red onion sliced
  • 1/2 cup rice wine vinegar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon peppercorns
  • pinch red pepper flakes
  1. Load a quart jar with the cucumbers, fennel, and onion.
  2. In a medium saucepan, bring vinegars, sugar, and spices to a low boil, and simmer until everything is dissolved and steamy, 5 minutes. Pour hot liquid over cukes and set aside, uncovered, to cool. When jars are cool enough to handle, screw the lid on tight and refrigerate several hours.