Ingredients – 1 lb cucumbers, sliced into 1/4-inch rounds – 1 cup white vinegar – 1/2 cup water
1 tbsp kosher salt 1 tsp sugar 1 tsp dill seeds 1/2 tsp black peppercorns 2 garlic cloves, peeled and halved
Instructions In a large bowl, combine the sliced cucumbers, vinegar, water, salt, sugar, dill seeds, peppercorns, and garlic. Stir to coat the cucumbers evenly.
Cover the bowl tightly with plastic wrap or a lid. Refrigerate for 24 hours, stirring once halfway through.
After 24 hours, the cucumbers will be crisp and flavorful. Drain off the brine and transfer the pickled cucumbers to an airtight container.
Refrigerate for up to 2 weeks. Enjoy the quick pickled cucumbers on sandwiches, burgers, or as a tasty snack on their own!
The key to getting crisp cucumbers in just one day is slicing them thinly and using a higher ratio of vinegar to water in the brine. The salt and sugar help draw out excess moisture while infusing the cucumbers with flavor.