Pickle Sandwich Recipe
Pickle Sandwich Recipe is a easy American recipe that serves 4. 12 calories per serving. Recipe by Van Holten's Pickles on YouTube.
Prep: 20 min | Cook: 10 min | Total: 45 min
Cost: $2.82 total, $0.71 per serving
Ingredients
- 4 small Cucumbers (washed, ends trimmed, sliced into 1/4‑inch rounds)
- 1 cup White Vinegar (5% acidity)
- 1 cup Water (filtered or tap)
- 2 tablespoons Granulated Sugar (balances acidity)
- 1 tablespoon Kosher Salt (does not contain additives)
- 2 large Garlic Cloves (peeled and lightly smashed)
- 4 sprigs Fresh Dill Sprigs (washed and stems trimmed)
- 1 teaspoon Black Peppercorns (whole)
Instructions
Prepare the Cucumbers
Wash the cucumbers, trim the ends, and slice them into 1/4‑inch rounds. Pack the slices tightly into the mason jar.
Time: PT5M
Add Flavorings
Add the smashed garlic cloves, dill sprigs, and peppercorns on top of the cucumber slices.
Time: PT3M
Make the Brine
In a saucepan combine water, vinegar, sugar, and salt. Bring to a gentle boil, stirring until sugar and salt dissolve.
Time: PT10M
Temperature: Boiling
Cool Slightly
Remove the saucepan from heat and let the brine sit for 2‑3 minutes until it is hot but not scalding.
Time: PT3M
Pour Brine Over Cucumbers
Using a funnel, pour the hot brine over the cucumber slices, ensuring they are fully submerged. Tap the jar gently to release air bubbles.
Time: PT4M
Seal and Chill
Seal the jar with its lid and place it in the refrigerator. Let the pickles develop flavor for at least 2 hours, preferably overnight.
Time: PT2H
Temperature: 4°C
Nutrition Facts
- Calories
- 12
- Protein
- 0.3 g
- Carbohydrates
- 2.5 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free
Ingredient Substitutions
- Instead of Cucumbers: Zucchini, Green beans
- Instead of White Vinegar: Apple cider vinegar, Rice vinegar
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Kosher Salt: Sea salt
- Instead of Garlic Cloves: Garlic powder (1/2 tsp)
- Instead of Fresh Dill Sprigs: Dill seed (1 tsp)
- Instead of Black Peppercorns: White peppercorns
Equipment Needed
- Quart‑size Mason Jar
- Saucepan
- Knife
- Cutting Board
- Measuring Cup
- Measuring Spoon
- Funnel (optional)
Critical Steps — Do Not Skip
- Packing cucumbers tightly to avoid excess air.
- Ensuring the brine fully covers the vegetables.
- Using hot (but not boiling) brine to preserve crunch.
Chef Tips from the Video
- Add a pinch of red pepper flakes for a subtle heat.
- For a sweeter version, increase sugar to 1 tablespoon.
- Use a clean, sterilized jar to extend shelf life.
Troubleshooting
Cucumbers become soggy.
Use very fresh, firm cucumbers and keep the brine just hot enough to cover them; avoid boiling the brine for too long.
Pickles are too salty.
Rinse the cucumbers briefly before packing, or reduce the salt to 2 teaspoons for the same jar size.
Brine does not cover the vegetables.
Add a little more water and vinegar (¼ cup each) to ensure full submersion.
Storage
Refrigerator: Up to 2 weeks in a sealed jar.
Freezer: Not recommended; texture degrades.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- Pickles taste best after 12‑24 hours; you can make them a day ahead.
- For extra crispness, add a few grape leaves or a pinch of calcium chloride to the jar.
Frequently Asked Questions
What is the cultural significance and history of quick pickled cucumbers in American cuisine?
Pickling dates back to colonial America, where preserving vegetables for winter was essential. Quick pickles, also called refrigerator pickles, became popular in the 20th century as a fast, no‑canning method for fresh, tangy side dishes.
What are the traditional regional variations of cucumber pickles in the United States?
In the South, dill pickles often include mustard seeds and a splash of hot sauce. In the Northeast, sweet bread‑and‑butter pickles add more sugar and spices like cinnamon. This recipe reflects the classic dill style common nationwide.
How is Love Is Good Quick Pickled Cucumbers traditionally served in American households?
They are typically served alongside sandwiches, burgers, or as part of a charcuterie board. In many families they appear on the table at barbecues and picnics for a crisp, acidic contrast.
What occasions or celebrations is Love Is Good Quick Pickled Cucumbers associated with in American culture?
Pickles are a staple at summer barbecues, Fourth of July picnics, and holiday meals where a bright palate cleanser is desired. They also appear on Thanksgiving tables as a garnish for cheese plates.
What other American dishes pair well with Love Is Good Quick Pickled Cucumbers?
They pair beautifully with fried chicken, grilled cheese, pulled pork sandwiches, and creamy potato salads. The acidity cuts through rich, fatty foods and balances flavors.
What are the most common mistakes to avoid when making Love Is Good Quick Pickled Cucumbers at home?
Common errors include over‑boiling the brine, which can soften the cucumbers, and not packing the jar tightly enough, which leaves air pockets that cause uneven flavor. Also, using low‑acid vinegar can lead to unsafe preservation.
Why does this recipe use a hot‑but‑not‑boiling brine instead of a cold brine?
A hot brine helps the cucumbers stay crisp by quickly setting the cell walls, while still preserving the fresh, bright flavor of the vinegar. A cold brine would take longer to infuse and may result in softer pickles.
Can I make Love Is Good Quick Pickled Cucumbers ahead of time and how should I store them?
Yes, the pickles improve after 12‑24 hours in the refrigerator. Keep the sealed jar in the fridge and consume within two weeks for optimal texture and flavor.
What texture and appearance should I look for when my Love Is Good Quick Pickled Cucumbers are done?
The cucumbers should be bright green, firm to the bite, and fully submerged in a clear, slightly cloudy brine. If they feel soft or the brine looks murky, they may need more time or a fresher batch.
What does the YouTube channel Van Holten's Pickles specialize in?
The YouTube channel Van Holten's Pickles specializes in home‑grown and small‑batch pickling techniques, offering step‑by‑step tutorials for a variety of vegetables, fruits, and fermented condiments.
How does the YouTube channel Van Holten's Pickles' approach to pickling differ from other food channels?
Van Holten's Pickles focuses on low‑effort, refrigerator‑style pickles that require no canning equipment, emphasizing flavor balance, safety, and the joy of everyday preservation, whereas many other channels concentrate on traditional canning or complex fermentation processes.
Last updated: August 23, 2026
