20 Crispy Pickled Cucumber Recipes Spicy and Sweet

Craving that perfect crunch? Whether you love them spicy, sweet, or somewhere in between, pickled cucumbers are the ultimate flavor-packed snack or side. From quick fridge pickles to bold fermented bites, we’ve rounded up 20 irresistible recipes that’ll make your taste buds dance. Get ready to transform humble cukes into crispy, tangy delights—your next favorite bite is just a scroll away!

Classic Dill Pickled Cucumbers

Nothing beats the crisp, tangy bite of homemade dill pickles—they’re a fridge staple for snacking, sandwiches, or just straight out of the jar!

Ingredients:

• 1 1/2 lbs small pickling cucumbers (about 10–12), ends trimmed
• 2 cups water
• 1 cup white vinegar
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 garlic cloves, smashed
• 1 tbsp whole black peppercorns
• 1 tsp red pepper flakes (optional)
• 1 large bunch fresh dill (about 1/2 cup packed fronds)

Instructions:

1. Prep the jars: Pack cucumbers vertically into two clean 16-oz mason jars, leaving 1/2 inch of space at the top. Tuck garlic, 1 tbsp peppercorns, 1 tsp red pepper flakes (if using), and fresh dill between the cucumbers.
2. Make the brine: In a saucepan, combine 2 cups water, 1 cup white vinegar, 1 tbsp kosher salt, and 1 tbsp sugar. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3. Pickle: Carefully pour hot brine over cucumbers, leaving 1/4 inch headspace. Seal jars and let cool to room temperature before refrigerating.
4. Wait (the hardest part!): Chill for at least 24 hours before eating for best flavor. Pickles keep for up to 1 month.

The garlic and dill infuse the brine with savory depth, while the optional red pepper flakes add a subtle kick—perfect for balancing richness in burgers or charcuterie boards.

Tip: For extra crunch, soak cucumbers in ice water for 30 minutes before pickling.

Spicy Garlic Pickled Cucumbers

These zesty pickles pack a punch with garlic and red pepper flakes, perfect for adding a crunchy kick to sandwiches or snacking straight from the jar!

Ingredients:

• 1 lb Persian or mini cucumbers, thinly sliced
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 4 garlic cloves, smashed
• 1 tsp red pepper flakes
• 1/2 tsp whole black peppercorns

Instructions:

1. Pack the cucumbers into a clean 16-oz mason jar, leaving 1/2 inch of space at the top.
2. In a small saucepan, combine the vinegar, water, sugar, and 1 tbsp kosher salt. Bring to a simmer over medium heat, stirring until the sugar dissolves (about 2 minutes). Remove from heat.
3. Add the smashed garlic cloves, 1 tsp red pepper flakes, and 1/2 tsp black peppercorns to the jar with the cucumbers.
4. Pour the hot brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature (about 30 minutes), then screw on the lid and refrigerate for at least 4 hours before serving.

The magic happens overnight—the cucumbers stay crisp while soaking up the spicy, garlicky brine. Try them on burgers or with creamy dips for a tangy contrast!

Tip: For extra crunch, soak the cucumber slices in ice water for 10 minutes before pickling.

Honey Mustard Pickled Cucumbers

These tangy-sweet pickles are a breeze to make and add a crunchy, flavorful punch to sandwiches, salads, or charcuterie boards.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp whole-grain mustard
• 1 tsp kosher salt
• 1/2 tsp black peppercorns
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pack the sliced cucumbers into a clean 16-ounce jar or airtight container.
2. In a small saucepan, combine the apple cider vinegar, honey, whole-grain mustard, kosher salt, black peppercorns, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring until the honey dissolves (about 2 minutes).
3. Pour the hot brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 2 hours before serving (they’ll keep for up to 2 weeks).

The honey mellows the vinegar’s bite while the mustard seeds add little pops of texture—perfect for balancing rich dishes like pulled pork or grilled cheese.

Tip: For extra crunch, use Persian cucumbers or leave the skins on!

Sweet Bread and Butter Pickles

These tangy-sweet pickles are a nostalgic favorite, perfect for sandwiches, burgers, or snacking straight from the jar—no canning required!

Ingredients:

• 2 lbs cucumbers, thinly sliced (about 1/8-inch thick)
• 1 large yellow onion, thinly sliced
• 1/4 cup kosher salt
• 1 cup granulated sugar
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp mustard seeds
• 1 tsp celery seeds
• 1/2 tsp ground turmeric

Instructions:

1. In a large bowl, toss cucumbers and onion with 1/4 cup kosher salt. Let sit at room temperature for 1 hour, then rinse thoroughly and drain.
2. In a saucepan, combine 1 cup sugar, 1 cup apple cider vinegar, 1/2 cup water, 1 tbsp mustard seeds, 1 tsp celery seeds, and 1/2 tsp turmeric. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Add the drained cucumbers and onion to the pot. Return to a simmer, then immediately remove from heat.
4. Let cool for 15 minutes, then transfer to jars or airtight containers. Refrigerate for at least 4 hours before serving (they’ll keep for up to 3 weeks).

The magic here? The quick brine softens the cukes just enough while keeping them crisp—no mushy pickles in sight!

Tip: For extra crunch, use Persian or Kirby cucumbers instead of regular slicing varieties.

Asian-Inspired Pickled Cucumbers

These tangy-sweet pickles are the perfect crunchy bite to brighten up rice bowls, sandwiches, or even a cheese board—ready in just 30 minutes!

Ingredients:

• 2 medium English cucumbers, thinly sliced (about 3 cups)
• 1/2 cup rice vinegar
• 1/4 cup water
• 3 tbsp sugar
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1 clove garlic, thinly sliced

Instructions:

1. In a small saucepan over medium heat, combine 1/2 cup rice vinegar, 1/4 cup water, 3 tbsp sugar, and 1 tsp kosher salt. Stir until sugar dissolves, about 2 minutes. Remove from heat.
2. Pack cucumbers and 1 clove garlic (sliced) into a clean pint-sized jar or bowl. Pour warm liquid over top and sprinkle with 1/2 tsp red pepper flakes.
3. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (or up to 1 week). The longer they sit, the bolder the flavor!

The magic here? The cukes stay crisp while soaking up the garlicky heat and sweet-tart brine—no mushy pickles allowed.

Tip: For extra crunch, soak cucumber slices in ice water for 10 minutes before pickling.

Quick Refrigerator Pickled Cucumbers

These tangy, crisp pickles come together in minutes and get better with every day they spend in the fridge—no canning required!

Ingredients:

• 1 1/2 cups thinly sliced cucumbers (about 2 medium)
• 3/4 cup distilled white vinegar
• 3/4 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 1 tsp mustard seeds
• 2 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Pack the sliced cucumbers into a clean 16-ounce mason jar or airtight container.
2. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and red pepper flakes (if using). Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.
3. Immediately pour the hot brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 2 hours before eating (24 hours for best flavor).

The magic here? The brine softens the cucumbers just enough while keeping them snappy—perfect for piling onto sandwiches or snacking straight from the jar.

Tip: For extra crunch, use Persian or English cucumbers—their thin skins stay firm longer!

Tangy Lemon Pickled Cucumbers

These quick-pickled cucumbers are bright, zesty, and ready in just 30 minutes—perfect for adding a refreshing crunch to sandwiches or salads.

Ingredients:

• 2 medium cucumbers, thinly sliced (about 3 cups)
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 1/4 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 2 garlic cloves, thinly sliced

Instructions:

1. In a small saucepan, combine 1/2 cup lemon juice, 1/4 cup water, 2 tbsp sugar, and 1 tbsp salt. Heat over medium, stirring until sugar dissolves (about 2 minutes). Remove from heat.
2. Pack cucumbers into a 16-oz jar, layering with 1 tsp peppercorns and 2 sliced garlic cloves.
3. Pour warm brine over cucumbers, pressing them down to submerge. Let cool to room temperature (15 minutes).
4. Cover and refrigerate for at least 20 minutes before serving. The pickles will keep for up to 1 week.

The lemon brine gives these cukes a sunny tang without vinegar, while the garlic and peppercorns add subtle depth. They’re crave-worthy straight from the jar!

Tip: For extra crunch, use English cucumbers or soak regular slices in ice water for 10 minutes before pickling.

Herb-Infused Pickled Cucumbers

These tangy, crisp pickles are brightened with fresh herbs and a hint of garlic—perfect for topping sandwiches or snacking straight from the jar!

Ingredients:

• 1 lb small cucumbers (about 4–5), sliced into 1/4-inch rounds
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 3 cloves garlic, thinly sliced
• 1/2 cup fresh dill fronds
• 1 tsp black peppercorns
• 1 tsp mustard seeds

Instructions:

1. Pack the cucumbers, garlic, and dill fronds into a clean 32-oz mason jar.
2. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve (about 2 minutes).
3. Carefully pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and refrigerate for at least 4 hours (or up to 2 weeks). The pickles will develop more flavor over time.

The fresh dill and mustard seeds add a garden-fresh zing, while the garlic mellows into a subtle sweetness—no canning required!

Tip: For extra crunch, soak the cucumber slices in ice water for 15 minutes before packing the jar.

Sweet and Sour Pickled Cucumbers

These quick-pickled cucumbers strike the perfect balance between tangy and sweet—ideal for topping sandwiches or serving as a bright side dish.

Ingredients:

• 2 medium cucumbers, thinly sliced (about 3 cups)
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp whole black peppercorns
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Pack the sliced cucumbers into a clean 16-ounce jar or airtight container.
2. In a small saucepan, combine the vinegar, water, sugar, and 1 tbsp kosher salt. Heat over medium, stirring until the sugar dissolves (about 2 minutes). Remove from heat.
3. Add 1 tsp peppercorns and 1/2 tsp red pepper flakes (if using) to the jar. Pour the warm brine over the cucumbers, pressing them down to submerge fully.
4. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving (best after 24 hours).

The crunch and zippy flavor intensify overnight, making these pickles even better the next day—if you can wait that long!

Tip: For extra flair, add a few thin slices of red onion or fresh dill to the jar before pouring the brine.

Jalapeño Lime Pickled Cucumbers

These tangy, spicy pickles are the perfect crunchy snack—bright with lime and just enough heat to keep you coming back for more.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 jalapeños, thinly sliced (seeds removed for less heat)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tsp whole black peppercorns
• 2 cloves garlic, smashed

Instructions

1. In a small saucepan, combine the vinegar, water, sugar, and 1 tbsp kosher salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve (about 2 minutes). Remove from heat.
2. Pack the sliced cucumbers, jalapeños, 1/4 cup lime juice, 1 tsp peppercorns, and 2 smashed garlic cloves into a clean quart-sized jar.
3. Pour the warm brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature, then seal and refrigerate for at least 1 hour (or up to 2 weeks for deeper flavor).

The lime adds a zesty punch that balances the jalapeño’s kick, while the quick-pickling method keeps the cucumbers crisp and refreshing.

Tip: For extra crunch, soak the cucumber slices in ice water for 10 minutes before pickling.

Garlic Dill Pickled Cucumbers

These crisp, tangy pickles are a fridge staple—packed with fresh garlic and dill, they’re ready in just 24 hours (no canning required!).

Ingredients:

• 1 1/2 cups water
• 1 cup white vinegar
• 1 tbsp kosher salt
• 1 tbsp granulated sugar
• 4 garlic cloves, thinly sliced
• 1 tbsp whole black peppercorns
• 1/2 cup fresh dill fronds (plus extra for garnish)
• 1 lb Persian cucumbers, sliced into spears or rounds

Instructions:

1. In a small saucepan, combine 1 1/2 cups water, 1 cup white vinegar, 1 tbsp kosher salt, and 1 tbsp sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve (about 2 minutes). Remove from heat.
2. Divide 4 sliced garlic cloves, 1 tbsp peppercorns, and 1/2 cup dill fronds evenly between two 16-oz mason jars. Tightly pack cucumbers into jars.
3. Pour warm brine over cucumbers, leaving 1/2-inch headspace. Tap jars gently to remove air bubbles, then seal with lids.
4. Let cool to room temperature (about 1 hour), then refrigerate for 24 hours before serving. Garnish with extra dill if desired.

The garlic and peppercorns infuse the brine with a subtle kick, while the quick pickle method keeps the cucumbers satisfyingly crunchy.

Tip: For spicy pickles, add 1/2 tsp red pepper flakes to each jar!

Sweet Chili Pickled Cucumbers

These tangy, slightly spicy cucumbers are the perfect crunchy snack or zesty sandwich topper—ready in just 10 minutes!

Ingredients:

• 1 English cucumber, thinly sliced
• 1/2 cup rice vinegar
• 1/4 cup water
• 3 tbsp sugar
• 1 tbsp sweet chili sauce
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 2 cloves garlic, smashed

Instructions:

1. In a small saucepan over medium heat, combine rice vinegar, water, sugar, sweet chili sauce, salt, red pepper flakes, and garlic. Bring to a simmer, stirring until sugar dissolves (about 2 minutes). Remove from heat.
2. Place cucumber slices in a heatproof bowl or jar. Pour hot liquid over cucumbers, pressing them down to submerge. Let cool to room temperature (about 20 minutes).
3. Cover and refrigerate for at least 1 hour before serving, stirring once halfway. Flavors intensify overnight!

The magic here? The sweet-spicy brine softens the cukes just enough while keeping that addictive crunch. They’re fantastic piled on burgers or eaten straight from the jar.

Tip: For extra kick, add a few thin slices of Fresno chili with the cucumbers.

Korean-Style Pickled Cucumbers

These quick-pickled cucumbers are crunchy, tangy, and just spicy enough—perfect for tucking into rice bowls or serving as a bright side dish.

Ingredients:

• 2 medium English cucumbers, thinly sliced
• 1 tsp kosher salt
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tsp toasted sesame oil
• 1 tsp minced garlic
• 1 tbsp toasted sesame seeds

Instructions:

1. Toss cucumbers with 1 tsp kosher salt in a colander and let sit for 10 minutes to draw out excess water. Rinse and pat dry.
2. In a large bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, 1 tbsp gochugaru, 1 tsp sesame oil, and 1 tsp minced garlic until sugar dissolves.
3. Add cucumbers to the bowl and toss to coat evenly. Sprinkle with 1 tbsp sesame seeds.
4. Serve immediately, or refrigerate for up to 2 hours for deeper flavor (they’ll stay crisp!).

The magic here? The cucumbers keep their snap while soaking up the sweet-spicy dressing—no soggy pickles in sight.

Tip: For extra crunch, use Persian cucumbers and skip the salting step.

Balsamic Vinegar Pickled Cucumbers

These tangy-sweet pickles are a breeze to make and add a bright pop of flavor to sandwiches, salads, or cheese boards.

Ingredients:

• 2 medium cucumbers, thinly sliced (about 3 cups)
• 1/2 cup balsamic vinegar
• 1/4 cup water
• 2 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp black peppercorns
• 1 small red onion, thinly sliced (optional)

Instructions:

1. In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar, 1/4 cup water, 2 tbsp sugar, 1 tsp salt, and 1/2 tsp peppercorns. Bring to a simmer, stirring until sugar dissolves (about 2 minutes). Remove from heat.
2. Layer cucumbers and red onion (if using) in a clean pint-sized jar or bowl. Pour warm brine over them, pressing down gently to submerge.
3. Let cool to room temperature, then cover and refrigerate for at least 1 hour (best after 4 hours). The cucumbers will soften slightly and turn a gorgeous deep pink.

The balsamic brine gives these pickles a rich, caramelized sweetness that balances their crisp bite—perfect for elevating weeknight meals with zero fuss.

Tip: For extra flavor, add a sprig of fresh thyme or a pinch of red pepper flakes to the brine.

Curry Spiced Pickled Cucumbers

These tangy, lightly spiced cucumbers are a quick fridge pickle with a warm curry twist—perfect for topping burgers, bowls, or snacking straight from the jar!

Ingredients:

• 1 1/2 cups thinly sliced English cucumber (about 1 medium)
• 1/2 cup distilled white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp yellow curry powder
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric
• 1 small garlic clove, thinly sliced

Instructions:

1. Pack cucumber slices into a clean 12-oz jar or airtight container.
2. In a small saucepan, combine vinegar, water, sugar, salt, curry powder, mustard seeds, turmeric, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes).
3. Pour hot brine over cucumbers, pressing them down gently to submerge. Let cool to room temperature (about 30 minutes).
4. Cover and refrigerate for at least 2 hours before serving (best after 24 hours).

The curry and turmeric add earthy depth to these pickles, while the mustard seeds give a subtle pop of texture. They’ll keep for up to 2 weeks—if they last that long!

Tip: For extra crunch, add a few carrot matchsticks or red onion slices to the jar.

Rosemary and Thyme Pickled Cucumbers

These fragrant, herb-infused pickles add a gourmet twist to your charcuterie board or sandwich—bright, tangy, and packed with fresh herbal aroma.

Ingredients:

• 1 lb small cucumbers (Persian or Kirby), sliced into 1/4-inch rounds
• 1 cup white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 cloves garlic, smashed
• 1 tsp black peppercorns
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme

Instructions:

1. Pack the cucumbers into a clean 16-oz mason jar, layering with the garlic, peppercorns, rosemary, and thyme.
2. In a small saucepan, combine the white vinegar, water, sugar, and 1 tbsp kosher salt. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace. Tap the jar gently to release air bubbles.
4. Seal the jar and refrigerate for at least 24 hours before serving (flavor deepens after 3 days).

The rosemary and thyme lend a woodsy, aromatic note that makes these pickles stand out—perfect for elevating even simple dishes like grilled cheese or salads.

Tip: For extra crunch, soak the cucumbers in ice water for 20 minutes before pickling.

Maple Syrup Glazed Pickled Cucumbers

These sweet-tangy cucumbers are a quick pickle dream—ready in minutes but packed with bold flavor that gets better as they sit.

Ingredients:

• 2 medium cucumbers, thinly sliced (about 3 cups)
• 1/2 cup apple cider vinegar
• 1/4 cup pure maple syrup
• 1 tbsp kosher salt
• 1 tsp red pepper flakes
• 1/2 tsp whole black peppercorns

Instructions:

1. In a small saucepan over medium heat, combine 1/2 cup apple cider vinegar, 1/4 cup maple syrup, 1 tbsp kosher salt, 1 tsp red pepper flakes, and 1/2 tsp peppercorns. Bring to a simmer, stirring until salt dissolves (about 2 minutes). Remove from heat.
2. Pack cucumbers into a heatproof jar or bowl. Pour warm brine over them, pressing cucumbers down to submerge. Let cool to room temperature (about 30 minutes).
3. Cover and refrigerate for at least 1 hour before serving, stirring occasionally. For best flavor, let sit overnight.

The maple syrup caramelizes slightly in the brine, giving these cukes a glossy sheen and balancing the vinegar’s punch with smoky sweetness.

Tip: Use a mandoline for paper-thin slices that soak up the brine faster—just watch your fingers!

Smoky Paprika Pickled Cucumbers

These smoky paprika pickled cucumbers are a tangy, slightly spicy twist on classic fridge pickles—perfect for topping burgers or snacking straight from the jar!

• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 tsp smoked paprika
• 1 tsp whole black peppercorns
• 2 cloves garlic, thinly sliced
• 1 lb Persian cucumbers, sliced into 1/4-inch rounds
• 1/2 small red onion, thinly sliced

1. In a small saucepan, combine vinegar, water, sugar, salt, smoked paprika, and peppercorns. Bring to a simmer over medium heat, stirring until sugar and salt dissolve (about 2 minutes). Remove from heat.
2. Pack cucumbers and red onion into a clean 32-oz mason jar. Pour hot brine over the vegetables, ensuring they’re fully submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 4 hours (or up to 2 weeks) before serving. The flavors deepen after 24 hours.

The smoked paprika adds a subtle campfire warmth that balances the bright vinegar—these pickles disappear fast at BBQs!

Tip: For extra crunch, soak cucumber slices in ice water for 10 minutes before pickling.

Ginger and Turmeric Pickled Cucumbers

These ginger and turmeric pickled cucumbers are a vibrant, tangy treat that adds a refreshing crunch to sandwiches, salads, or even a cheese board.

• 1 lb Persian cucumbers, thinly sliced
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tbsp fresh ginger, peeled and thinly sliced
• 1 tsp ground turmeric
• 1/2 tsp black peppercorns

1. Pack the cucumbers into a clean 16-ounce mason jar, leaving about 1/2 inch of space at the top.
2. In a small saucepan, combine the vinegar, water, sugar, salt, ginger, turmeric, and peppercorns. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve (about 2 minutes).
3. Pour the hot brine over the cucumbers, ensuring they’re fully submerged. Let cool to room temperature, then seal the jar and refrigerate for at least 4 hours before serving (they’ll keep for up to 2 weeks).

The golden hue from the turmeric and the gentle heat from the ginger make these pickles as pretty as they are flavorful—perfect for brightening up any meal.

Tip: For extra crunch, soak the cucumber slices in ice water for 10 minutes before packing them into the jar.

Apple Cider Vinegar Pickled Cucumbers

These tangy, crisp pickles come together in minutes and add a bright punch to sandwiches, salads, or snack boards.

Ingredients:

• 1 1/2 cups water
• 1 cup apple cider vinegar
• 1 tbsp granulated sugar
• 1 tbsp kosher salt
• 2 tsp whole black peppercorns
• 2 tsp mustard seeds
• 2 cloves garlic, thinly sliced
• 1 lb English cucumbers, sliced into 1/4-inch rounds
• 1/2 small red onion, thinly sliced

Instructions:

1. In a small saucepan, combine 1 1/2 cups water, 1 cup apple cider vinegar, 1 tbsp sugar, 1 tbsp salt, 2 tsp peppercorns, and 2 tsp mustard seeds. Bring to a simmer over medium heat, stirring until sugar and salt dissolve (about 2 minutes). Remove from heat.
2. Pack cucumbers and red onion into a clean quart-sized jar. Pour warm brine over them, ensuring all pieces are submerged. Let cool to room temperature.
3. Seal the jar and refrigerate for at least 2 hours (or up to 2 weeks) before serving—the longer they sit, the bolder the flavor!

The magic touch: The mustard seeds add a subtle nutty depth that makes these pickles stand out from the usual dill variety.

Tip: For extra crunch, soak cucumber slices in ice water for 15 minutes before pickling.

Conclusion

With 20 crispy pickled cucumber recipes—from spicy to sweet—there’s something here for every taste! Whether you’re a canning pro or a pickle newbie, these recipes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup with fellow pickle lovers on Pinterest—happy pickling!