We’re Cooking: Quick Sweet and Spicy Pickled Cucumbers

English cucumbers were on sale at my local market the other day so I bought a lot…well…too many.  Knowing these little beauties were going to go bad I opted to create some quick pickles that we served as a side dish with rustic “Bikini” sandwiches and roasted tomato soup; what we didn’t enjoy I placed in a sealable jar in the fridge, should last about 5 days without issue.  These were both sweet and spicy, with lots of red pepper flakes, vinegar and a touch of brown sugar.  Feel free to adapt to your palate.  A great side for the mounds of barbecued brisket that are sure to fill tables this summer.


Quick Sweet and Spicy Pickled Cucumbers
2 or 3 English Cucumbers, sliced thin
1/2 red onion, shaved
2 tablespoons chopped cilantro
1 teaspoon chopped dill
1 tablespoon pickling spices
1 tablespoon red pepper flakes
2 clove garlic, minced
1 cup apple cider vinegar
1 cup rice wine vinegar
1/2 cup brown sugar
Juice of 1 lemon and 1 lime
2 tablespoons salt
1 tablespoon black pepper
1 bay leaf

In a large sauce pan add the rest of the ingredients and bring to a low boil, stirring often to melt the sugar and salt and get the flavors melding together.

Add the cucumbers, onions, cilantro and dill to a large bowl, set aside.

After about 5 minutes pour, carefully (you don’t want a vinegar facial) over the cucumbers and onions. Stir well to combine.  Let sit at room temp for at least an hour.  Drain off most of the marinade before serving.  You can also tie the pickling spices and red pepper flakes together in a piece of cheese cloth and add to the pot to keep them together while pickling.  It isn’t as messy this way; I liked having all the spices swimming around with the cucumbers though.  Either way, they are delicious!

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