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–+ servings
pickling cucumbers on cutting board

Quick And Easy Pickled Cucumbers

Author: Sarah Jenkins
This quick and easy pickled cucumber recipe is full of flavor and is a great way to try your hand at refrigerator pickles!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Boiling Water Bath 12 minutes
Total Time 37 minutes
Course pickles and relishes
Cuisine American
Servings 3 quarts
Calories

Ingredients
  

  • 3 dozen cucumbers
  • 4 cups white vinegar
  • 4 cups water
  • ¾ cups sugar
  • ½ cup pickling salt (or regular salt)
  • 3 tablespoon pickling spices
  • 2-3 grape leaves
  • sprigs of dill
  • 10 garlic cloves
  • 2-3 small red peppers
  • 2-3 carrots, peeled and sliced
  • 2 jalapeno peppers

Instructions
 

  • Wash, dry and split cucumbers, carrots and jalapeños length-wise in half.
  • Combine vinegar, water, sugar, salt, and pickling spices; simmer 15 minutes
  • Place a grape leaf in the bottom of each quart jar.
  • Pack pickles, adding 1 garlic clove, 1 red pepper, carrot slices, 2 slices of jalapeño pepper, and a sprig of dill to each jar.
  • Pour boiling liquid over pickles, allow to cool slightly and seal before transferring to the fridge.
  • These pickles will keep for about 4 weeks in the fridge.

Notes

Note: I did not process these jars for preservation/canning. If you're looking for a process to do that, here's a great tutorial. 
Keyword dill pickles, pickled carrots, pickled peppers, pickling cucumbers, refrigerator pickles
Tried this recipe?Let me know how it was!