Quick Pickled Cucumbers Image

Quick Pickled Cucumbers

Make this Tonight - "Son of a Butcher Veggie Burger"

Prep Time
Cook Time


  • 3 cups rice vinegar
  • 2 ¼ cup water
  • 2 ½ tablespoons kosher salt
  • 3 tablespoons whole mustard seed
  • 3 tablespoons whole coriander seed
  • 3 tablespoons black peppercorns
  • 1 teaspoon chili flakes
  • 2 bay leaves
  • 6 garlic cloves, smashed
  • 1 ¼ lb Persian cucumbers or English cucumbers sliced into ½-inch rounds


  1. In a pot, bring all ingredients except cucumbers to a boil over high heat until salt is dissolved to create a brine.
  2. Transfer brine to a bowl to be placed inside another bowl with ice and whisk until warm (or leave at room temp to cool).
  3. When the brine is cooled down just enough you can leave your finger in it for a couple seconds, it’s ready.
  4. Transfer your cucumber rounds to a large mason jar or any receptacle that can go in the fridge and keep the cucumbers submerged in the brine.
  5. Ladle the semi-warm mixture over the cucumbers.
  6. Leave them uncovered for an hour in the fridge or until cold. They can be served cold or room temp.
  7. These are best for enjoying on the side of your burger or as a snack.