Quick Picked Cucumbers

The original recipe comes from https://www.blessthismessplease.com/. Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.



  • 1 cup water
  • 1/3 cup vinegar (white, apple cider, or rice wine are all good)
  • 2 tablespoons sugar (optional)
  • 1 to 2 teaspoons salt
  • sliced garden cucumbers (up to 2 cups)
  • sliced onion or green onion (up to 1/2 cup)
  • additional vegetables as you like (capsicums, whole cherry tomatoes, etc.)


  1. In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking.
  2. All the cucumbers should be covered in the brine, if you have lots of cucumber or are making a big batch, make more brine.
  3. Let the mixture rest in the fridge until you are ready to eat. The flavours develop over time, so an overnight soak is great but mine are normally gone by dinner.
  4. The pickles will last at least a week in the fridge but get less crisp as time goes on.

See original recipe at https://www.blessthismessplease.com/quick-pickled-cucumbers/ for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.