Easy Easy Pickled Cucumbers

1 quart servings Prep: 10 m Cook: PT0M Total: 10 m Beginner
Be the first to rate!
Easy Easy Pickled Cucumbers
Have more cucumbers than you know what to do with? And not much time to pickle? Try these easy no-cook pickled cucumbers with vinegar, water, and Cajun seasoning—ready to eat in just a couple of days.

Ingredients

1 quart servings
  • Cucumbers
  • Vinegar
  • Water
  • 2 tbsp Cajun Seasoning per quart jar
  • Salt and black pepper to taste
  • Optional

Step-by-Step Instructions

  1. Slice cucumbers (with peel) into 1/4 inch slices. Place into a quart jar and add a mixture of 1/2 vinegar and 1/2 water into the jar.
  2. Add 2 tablespoons Cajun seasoning and salt and black pepper to taste. Easy on the salt as this may cause some wilting of the cucumbers. If you like it spicy add fresh tabasco peppers (I have also used pickled tabasco peppers in lieu of fresh) or jalapeno peppers to the jar.
  3. Seal the jar, set for a couple of days in the refrigerator, and then enjoy.

Common Problems and Solutions

Q: Why did my cucumbers get too soft or wilted?

A: Too much salt will draw moisture out of the cucumbers and make them wilt. Go easy on the salt initially—you can always add more after they've pickled for a day or two.

Q: How long will these refrigerator pickles last?

A: These pickles will keep in the refrigerator for 2-3 weeks. Since they're not processed in a hot water bath, they must be stored in the refrigerator and are not shelf-stable.

Tips and Techniques

The peel helps the cucumber slices hold their shape and adds color. For crisper pickles, use the freshest cucumbers possible and refrigerate them right after making. The flavor will develop and improve over the first few days.

Ingredient Substitutions

  • Cajun seasoning: Old Bay seasoning or dill weed
  • white vinegar: apple cider vinegar

Equipment Needed

  • Quart-size glass jar with lid
  • Knife and cutting board

Historical Context

Refrigerator pickles became popular in the South as a quick alternative to traditional canning when fresh preserve was abundant. This no-cook method saves time during hot summer months when you don’t want to heat up the kitchen with a canning pot.