Quick Pickled Cucumbers 1.500

Dominic Bracco II for The Washington Post

Dec 24, 2008

These make a nice addition to a smorgasbord spread.

Make Ahead: The cucumbers need 3 to 6 hours' marinating time in the refrigerator. The pickled cucumbers can be covered and refrigerated for up to 5 days.

Servings: 1.5 cups
  • 1 large English (seedless) cucumber, peeled if desired (at least 1 pound)
  • 1 tablespoon kosher salt
  • 1 1/2 cups water
  • 1/2 cup white wine vinegar
  • 1 cup sugar
  • 1 bay leaf
  • 3 allspice berries (may substitute 1/4 teaspoon ground allspice)


Use a mandoline or a very sharp, thin knife to cut the cucumber into slices as thin as possible. Place the slices in a colander and sprinkle with the salt; let stand for 30 minutes.

Meanwhile, combine the water, vinegar, sugar, bay leaf and allspice berries in a medium saucepan; bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat and let cool.

Rinse the cucumbers so they are free of salt; squeeze out as much moisture as possible and place the cucumbers in a quart-size resealable plastic food storage bag. Add the cooled pickling solution and seal the bag; refrigerate for 3 to 6 hours. Discard the allspice berries and bay leaf before serving.

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Recipe Source

Adapted from a recipe in "Aquavit and the New Scandinavian Cuisine," by Marcus Samuelsson (Houghton Mifflin, 2003).

Tested by Bonnie S. Benwick.

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E-mail questions to the Food Section at food@washpost.com.