These insanely easy apple cider vinegar cucumber pickles add a satisfying crunch and instantly uplevel the flavor in bowls, salads, tacos and more. I love the balance a little acidity adds to a dish, and bonus, these pickled cucumbers provide a boost of additional nutrients including vitamins K and C, and potassium. These pickled cucumbers are a staple in our household and once you start making them, I’m sure they’ll make a regular appearance in your fridge too!
I’ve always had a thing for the sour, tangy kick of vinegar. You know, that sensation at the back of your tongue? I’m here for it. I may have even been caught sipping vinegar straight from the bottle once or twice. Don’t judge me.
As a self-proclaimed foodie and Registered Dietitian, I love how the punch of acidity vinegar offers can completely transform the flavor of the dish. And that’s exactly what vinegar does in this recipe – transforms cucumbers into delicious pickles. And the quick pickling method, it’s seriously life-changing!
So whether you’re a vinegar enthusiast like me or looking to add a little more flavor into your life, you’ve got to give these a try. Because they’re not just pickles; they’re the secret to elevating everything on your plate! Try adding them to my crispy honey garlic cauliflower bowl. Trust me, you won’t regret it.
(Psst and when you realize how much you love ‘em, you’ll also want to add my homemade pickled mangos into your recipe rotation. They’re insanely delish in tacos, wraps and salads!)
What You Need To Pickle Cucumbers
Cucumbers: We turn cucumbers into pickles in this recipe. I love how the cucumbers soak up the flavors of the pickling solution and dill while maintaining that satisfying crunch.
Apple cider vinegar (ACV): I used apple cider vinegar as the base to the pickling solution. It adds a tangy and slightly sweet flavor to the pickles. Its acidity not only contributes to that distinctive pickle taste but also acts as a natural preservative, extending the shelf life of the pickles.
Don’t have ACV in your pantry? Try it with white vinegar, white wine vinegar, rice vinegar, or even a blend of different vinegars.
Dill: I love dill pickles so I used fresh dill in this recipe. Fresh dill works best in this recipe to really infuse the flavor into the pickling solution for the cucumbers to soak up. You can use whatever herbs or spices you personally prefer. These pickles would be delicious with peppercorns, mustard seed, or celery seed too!
Sugar & salt: The salt and sugar are used as both flavor enhancers and preservatives in this recipe. The sugar balances the acidity of the vinegar, providing a touch of sweetness to the pickles and the salt enhances the natural flavors of the cucumbers.
Hot water: Hot water works best in order to dissolve the salt and sugar into the solution, creating the brine that evenly infuses the cucumbers with flavor. The heat also facilitates the absorption of the pickling solution, ensuring a consistent taste throughout the batch.
Step by Step: How to Pickle Cucumbers
Cut the cucumber into your preferred shape. I typically cut rounds but you can do spears as well, if you like. I don’t recommend shredding the cucumber because they will turn out mushy during the pickling process.
Place cucumbers, water, vinegar, salt, sugar and dill in a mason jar, with a minimum volume of 2 cups / 500ml.
Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.
Allow to cool at room temperature then store in the fridge for up to 2 weeks.
Nutritional Benefits (Nutrition by Addition)
One thing my clients and I focus on in my Make Food Feel Good Program, is the concept of nutrition by addition. If you’ve been following me for a while, you may be familiar with the term. If you’re new here, I’ll quickly break it down for you (and welcome!).
Nutrition by addition is an intuitive eating concept that looks at what you can add to your plate versus what you need to eliminate or cut out. Nutrition by addition takes into consideration what would taste good, feel good, and be satisfying to you both physically and mentally.
It can take many different forms. For example, I may add a scoop of cottage cheese into my mac and cheese to add protein so I feel full longer. I also know it’s going to provide an even creamier texture, making the recipe even more satisfying! I know it will taste good (no sacrificing flavor here) and I will feel good and satisfied after eating it.
Nutrition by addition may also look like adding a snack into my day instead of trying to “hold off” on hunger until dinner. Not only will this provide more energy in the moment, it will help me not feel out of control around food when I do finally eat.
These homemade cucumber pickles are a great way to add more nutrients and filling fiber to your plate while also adding more color, flavor and texture, making the meal all around more enjoyable! Here are a few reasons why I love adding pickled cucumbers into a recipe:
Vitamins and minerals: Cucumbers provide us with essential vitamins and minerals, including vitamin K, vitamin C, potassium, and manganese. These nutrients play roles in our overall bone health, immune function, and antioxidant defense.
Hydration: The juicy and crisp nature of cucumber pickles, enhanced by apple cider vinegar, offers a refreshing and hydrating element to a dish. Cucumbers have a high water content and are known for their hydrating properties (hence why they put them on your eyes at the spa…do they actually do that? haha).
Flavor & crunch: I’m a big texture girl, so I love biting into that satisfying crunch of a pickle. Adding these pickles to a bowl or salad or even enjoying them on their own adds a tangy and slightly sweet flavor, taking many dishes to the next level!
How to Enjoy These Quick Pickled Cucumbers
So you just made a big batch of these pickles, now what?
Here are a few of my favorite recipes that are made even better with the tangy taste of a pickled cuke:
Salads: I love adding these to salads for some extra tang. Try my pickled mango recipe in this refreshing citrus salad or these pickled cucumbers in this delicious 5-Minute Mango & Cucumber Side Salad.
Bowls: I love adding anything pickled to a grain bowl. It always takes the dish to the next level. Try these flavorful cucumbers in this 20 Minute Cajun Fish Taco Bowl or in this delicious Salmon Poke Bowl.
Tacos: I believe that pickled veggies and tacos go together like peanut butter and jelly. I love how the pickle juice soaks into the other ingredients while the pickles add a crunch. If I have pickled onion, pickled cabbage, or pickled cucumber in my fridge, I guarantee we will be enjoying them in tacos that week. I love the cucumbers in my slow cooker carne asada tacos or my Blackened Fish Tacos with Slaw.
Recipe, Kitchen, & Time Saving Hacks
I love finding easy tips that my clients can implement into their lives to make life in the kitchen so much easier and more enjoyable. Yes, there are even hacks you can use when making something as simple as quick pickles. Here are a few:
Batch prep: We go through pickles pretty quickly in our house – Wylder and I are both obsessed with their sour tang and will eat ‘em on their own. I like to double the recipe so that I have these on hand for the next two weeks. Use two mason jars or you can even buy these 64 ounce mason jars and make up to 4 batches of the pickles.
Kitchen tools: I know I say this a lot but repeat after me… kitchen tools are our friends! For this recipe, especially if making a larger batch, you may want to consider using a food processor to slice the cucumbers. Those things are wizards in the kitchen. You can grate a whole block of cheese in 60 seconds or slice a cucumber for pickles in 10 seconds flat.
I have this food processor and use it to make a variety of dishes (it’s amazing for making energy balls) and to help with food prep.
If you make these apple cider vinegar quick pickles, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo
PrintHow to Make Apple Cider Vinegar Cucumber Pickles with Dill
- Total Time: 5 minutes
- Yield: 1 cup 1x
Description
These insanely easy apple cider vinegar cucumber pickles add a satisfying crunch and instantly uplevel the flavor in bowls, salads, tacos and more. I love the balance a little acidity adds to a dish, and bonus, these pickled cucumbers provide a boost of additional nutrients including vitamins K and C, and potassium. These pickled cucumbers are a staple in our household and once you start making them, I’m sure they’ll make a regular appearance in your fridge too!
Ingredients
1 cup of cucumbers, sliced (I like mini cucumbers for this)
¾ cup (175 ml) hot or boiling water
¾ cup (175 ml) apple cider vinegar or white vinegar
2 tsp salt
2 tsp sugar
1 stem of fresh dill (about 2 tablespoons)
Instructions
-
Place cucumbers, water, vinegar, salt, sugar and dill in a mason jar, with a minimum volume or 2 cups / 500ml. Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.
-
Allow to cool at room temperature then store in the fridge for up to 2 weeks.
- Prep Time: 5 mins
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