Pickled Cucumbers

I like to have these as a snack at night instead of potato chips or other junk food. They have a satisfying crunch and saltiness just like potato chips, but the are low calorie and fairly healthy. I usually make two cucumbers worth at a time. You can actually reuse the brine and just add more cucumbers when you run out.

Get yourself a Mandoline food slicer for cutting the cucumbers and onions. If you don’t own one, I strongly recommend getting one. I use mine all theĀ  time.

OXO Good Grips Adjustable Handheld Mandoline Slicer

The recipe is just a guideline and a starting point. You may like more or less sugar. You may want them to be less sour so cut back on the vinegar. You may add other vegetables such as jalapenos, red peppers, garlic cloves, etc. Spices such as mustard seed, turmeric, celery seeds, red pepper flakes, whole peppercorns may also be added.

Use them as a snack, on burgers, in salads, whatever. Way better than store-bought bread and butter pickles.


Author: Jim Kirkley

Makes 2 cups

Pickled Cucumbers


1 cup, water
1/2 cup, white vinegar – apple cider or rice vinegar also work
2 tablespoons, sugar – more or less to taste
kosher salt – as needed
2 cucumbers – sliced 1/8″ thick
1/2 onion – sliced 1/8″ thick
1 bay leaf
dill weed – to taste


  1. Place sliced cucumbers in a colander and sprinkle with kosher salt. Toss and let them rest for a few minutes to draw out the water.
  2. I take a pyrex measuring cup and add 1 cup of water, 1/2 cup of white vinegar, and the sugar. Place in the microwave and heat for a minute. The object is to get the sugar to disolve.
  3. I place the cucumbers, onions and the bay leaf in a tupperware container and pour the brine over all.
  4. Sprinkle on the dill weed. You need a surprizing amount to give it good flavor, but you should taste and adjust the ingredients to your liking.
  5. All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
  6. Let the mixture rest in the fridge until you are ready to eat. The flavors develop over time, so an overnight soak is great.


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