New This Month

Quick-Pickled Cucumbers

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, January 2013


  • 1 English cucumber, thinly sliced (preferably on a mandoline; about 4 cups)
  • 1 tablespoon coarse salt
  • 1 1/2 cups water
  • 1/2 cup white-wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 2 allspice berries


  1. Place cucumbers in a colander. Toss with salt, and let stand 30 minutes.

  2. Meanwhile, combine water, vinegar, sugar, bay leaf, and allspice berries in a medium saucepan, and bring to a boil. Remove from heat, and let cool.

  3. Rinse salt off cucumbers, and squeeze out as much moisture as possible with your hands. Transfer cucumbers to a nonreactive container with a tight-fitting lid, and pour pickling liquid over them. Cover, and refrigerate at least 3 hours before serving.

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