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Quick Pickled Cucumbers (Shoutout to Kenji)
These quick pickles are a staple in my kitchen—simple to make, endlessly useful, and always delivering that crisp, tangy-sweet bite. Inspired by a Serious Eats classic from J. Kenji López-Alt, they’re my go-to whenever I’ve got mini cucumbers and a craving for crunch.
You boil the brine, pour it over thin-sliced cukes, and just like that—pickle magic. They're perfect piled onto rice bowls, tucked into salads, served with grilled meat, or eaten straight from the jar like a little vinegar-loving gremlin.
Ingredients
- 1 cup rice vinegar
- 1 cup water
- ¾ cup sugar
- 1 tablespoon kosher salt
- 6 Persian cucumbers
Instructions
- Slice your cucumbers:
Break out that mandolin if you want thin and even. I like about ⅛ inch thick—thin enough to soak up flavor, thick enough to keep their crunch.
- Boil the brine:
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring until everything's dissolved.
- Pickle time:
Place the sliced cucumbers in a heatproof bowl or jar. Pour the hot brine over them, making sure they’re fully submerged.
- Chill and snack:
Let them cool to room temp, then stash in the fridge. They’ll be delicious after 30 minutes, but even better after a few hours.
These keep in the fridge for up to a few months—if they last that long.
Recipe inspired by J. Kenji López-Alt, Serious Eats.
He’s the reason my knife skills are halfway decent and my pickles always slap.
Where I Use These Quick Pickles
These crisp, tangy cucumbers show up all over my kitchen:
- 🥬 Meat Candy Lettuce Wraps — Reverse-seared pork chops wrapped with sticky rice, pickles, and ssamjang drizzle.
- 🥣 Seoul Power Bowl — A Korean-inspired meal prep bowl with bold flavors and bright pickles.
- 🥄 Gochujang Ground Beef Lettuce Wraps — Spicy beef + rice + pickles + ssamjang mayo = flavor overload.
- 🍳 Hatch Green Chile Egg Salad Sandwich — I use the leftovers as a snack with Wheat Thins that get a crunchy, acidic punch from these pickles.
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