Quick and easy pickles
Quick and easy pickles!! is a easy American recipe that serves 6. 20 calories per serving. Recipe by Sabrina & Andrew on YouTube.
Prep: 33 min | Cook: 5 min | Total: 48 min
Cost: $7.05 total, $1.18 per serving
Ingredients
- 4 medium Cucumbers (firm, fresh; crinkle‑cut if possible)
- 2 cups Water (filtered or distilled)
- 2 cups Distilled White Vinegar (5% acidity)
- 0.25 cup Granulated Sugar
- 2 tablespoons Sea Salt (coarse sea salt preferred)
- 2 large Garlic Cloves (peeled and lightly smashed)
- 1 teaspoon Mustard Seed (yellow or brown)
- 1 tablespoon Dried Dill Weed (if fresh dill unavailable)
- 1 teaspoon Black Peppercorns (whole)
- 6 8‑oz Mason Jars with Lids (sterilized)
Instructions
Prepare Cucumbers
Wash the cucumbers, trim the ends, and cut them into crinkle‑shaped spears or slices using a crinkle‑cut cutter.
Time: PT5M
Sterilize Jars
Place the mason jars and lids in a large pot of boiling water for 5 minutes, then remove with tongs and let air‑dry on a clean towel.
Time: PT5M
Temperature: 212°F
Make the Brine
In a saucepan combine 2 cups water, 2 cups distilled vinegar, ¼ cup sugar, and 2 tbsp sea salt. Bring to a gentle boil, stirring until sugar and salt dissolve.
Time: PT5M
Temperature: 212°F
Cool the Brine
Remove the saucepan from heat and let the brine cool to room temperature (about 10 minutes).
Time: PT10M
Pack Jars with Spices
Into each sterilized jar place 1 garlic clove, ¼ tsp mustard seed, ¼ tsp dried dill, and a pinch of black peppercorns.
Time: PT5M
Add Cucumbers
Pack the crinkle‑cut cucumber pieces tightly into the jars, leaving about ½‑inch headspace at the top.
Time: PT5M
Pour Brine Over Cucumbers
Using a funnel, pour the cooled brine over the cucumbers, ensuring they are fully submerged.
Time: PT2M
Seal and Refrigerate
Close each jar with its lid, give a gentle twist to seal, and place the jars in the refrigerator.
Time: PT1M
Nutrition Facts
- Calories
- 20
- Protein
- 0g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Cucumbers: English cucumbers, pickling cucumbers
- Instead of Distilled White Vinegar: apple cider vinegar, white wine vinegar
- Instead of Granulated Sugar: honey, maple syrup (use less)
- Instead of Sea Salt: kosher salt, pickling salt
- Instead of Garlic Cloves: garlic powder (1/2 tsp per clove)
- Instead of Mustard Seed: dry mustard powder (1/2 tsp)
- Instead of Dried Dill Weed: fresh dill (1 tbsp chopped per tbsp dried), dill seed
- Instead of Black Peppercorns: ground black pepper (1/2 tsp)
- Instead of Mason Jars with Lids: glass jars with airtight lids
Equipment Needed
- Knife
- Cutting Board
- Saucepan
- Measuring Cups and Spoons
- Funnel (optional)
- Tongs (optional)
Critical Steps — Do Not Skip
- Sterilizing the jars to prevent contamination.
- Cooling the brine before adding it to the cucumbers to maintain crunch.
- Ensuring cucumbers are fully submerged in the brine.
Chef Tips from the Video
- For extra crunch, soak sliced cucumbers in ice water for 30 minutes before packing.
- Add a few red pepper flakes for a mild kick.
- Use a crinkle‑cut slicer to increase surface area for better flavor absorption.
Troubleshooting
Cucumbers become soft or soggy.
Make sure the brine is fully cooled before adding; also, use firm, fresh cucumbers and do not over‑pack the jars.
Brine is too salty or not salty enough.
Taste the brine after it cools; adjust with a pinch more salt or a splash of water if needed.
Mold appears on the surface.
Ensure jars were properly sterilized and that the brine completely covers the cucumbers. Discard any jars with mold.
Storage
Refrigerator: Up to 2 weeks. Taste after 7 days for best flavor.
Freezer: Not recommended; texture degrades.
Room temperature: Do not store at room temperature; requires refrigeration.
Make-Ahead Tips
- Prepare the brine a day ahead and store it in the fridge; just heat briefly before using.
- Cucumbers can be sliced and kept in cold water for up to 2 hours before packing to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of cucumber pickles in American cuisine?
Cucumber pickles have been a staple in American households since the colonial era, originally used as a preservation method for summer harvests. Over time they became a classic side dish and sandwich topping, especially in the Midwest and Southern United States.
What are the traditional regional variations of cucumber pickles in the United States?
Regional styles include New York dill pickles, Southern bread‑and‑butter sweet pickles, and Chicago’s kosher dill pickles. Each variation differs in spice blend, sweetness level, and vinegar type.
How are quick refrigerator cucumber pickles traditionally served in American meals?
They are commonly served as a crunchy side with burgers, sandwiches, and fried chicken, or as part of a charcuterie board. In the South they often accompany barbecue platters.
What occasions or celebrations are quick cucumber pickles associated with in American culture?
Pickles appear at backyard barbecues, picnics, and holiday meals such as Thanksgiving, where they add a bright, acidic contrast to rich dishes.
What other American dishes pair well with quick crinkle‑cut cucumber pickles?
They pair beautifully with grilled meats, fried chicken, po’ boys, Reuben sandwiches, and cheese plates. The acidity cuts through fatty flavors and refreshes the palate.
What makes quick crinkle‑cut cucumber pickles special in American pickling tradition?
The crinkle cut increases surface area, allowing the brine to penetrate faster, which shortens the waiting time compared to traditional shelf‑stable pickles that require weeks of fermentation.
How has the quick refrigerator pickle method evolved over time in the United States?
Originally, pickles were fermented in barrels for months. Modern home cooks now use vinegar‑based brines and refrigeration, a method popularized in the mid‑20th century for convenience and safety.
What are common misconceptions about homemade cucumber pickles?
Many think you need a canner or long fermentation; in reality, a simple vinegar brine and refrigeration produce safe, tasty pickles in just a week.
What are the most common mistakes to avoid when making quick crinkle‑cut cucumber pickles?
Common errors include adding hot brine over the cucumbers (which softens them), not sterilizing jars (risk of spoilage), and over‑packing the jars, which prevents the brine from circulating.
Why does this recipe use a vinegar‑based brine instead of a fermentation starter?
A vinegar brine instantly acidifies the cucumbers, creating a safe environment without the need for a starter culture, which speeds up the process and guarantees consistent flavor.
Can I make these quick cucumber pickles ahead of time and how should I store them?
Yes, you can prepare the jars and brine up to 24 hours in advance. Keep the assembled jars sealed in the refrigerator; they will develop flavor after 7 days and stay good for up to two weeks.
What does the YouTube channel Sabrina & Andrew specialize in?
The YouTube channel Sabrina & Andrew focuses on approachable home‑cooking tutorials, often highlighting seasonal produce, quick weeknight meals, and practical kitchen hacks for everyday cooks.
How does the YouTube channel Sabrina & Andrew's approach to American comfort food differ from other cooking channels?
Sabrina & Andrew emphasize minimal equipment, clear step‑by‑step visuals, and personal anecdotes, making classic American comfort dishes feel less intimidating compared to more production‑heavy channels.
Last updated: August 31, 2026
