Quick-Pickled Cucumbers


Cucumber SaladPhoto by: David Beeler


So, when I say “quick-pickled”, what does that mean?  Hmm…let’s try: immediately.  Is that quick enough?  Seriously, slicing the cucumber takes the most time of this entire 10-minute process.  I don’t think you have ever found 2 bullet points under my “directions” section.  Well, here it is!

My family is crazy about cucumbers.  Kai & Ryder love them as snacks before dinner.  All members of the family love them as a cucumber salad, so I always have cucumbers in the fridge.  You know, for that evening where I’m stuck and at 6pm (dinner time) still wondering what vegetable to serve with whatever else I have prepped.

These pickled cucumbers are so easy to make, it’s almost laughable.  Slice and toss.  That’s about it.  AWESOME!!  Oh, and they’re delicious too!  The first time I tried them I was a bit apprehensive with the idea of adding a 1/4 cup of rice vinegar to the cucumbers,  but the little bit of sugar and the pinch of salt completely balance out the vinegar.  The cilantro gives the salad just a hint of kick to finish it off.

I have to admit, the time you spend whipping up these pickled cucumbers, makes you almost feel guilty.  The outcome makes you think that a whole lot of time went into it, while in reality…well, try it for yourself.

Quick-Pickled Cucumbers


  • 1 cucumber, very thinly sliced. (The original recipe calls for a seedless cucumber.  Mine had seeds and was scrumptious!)
  • 1/4 cup seasoned rice vinegar
  • 1 tbsp. sugar
  • pinch of salt
  • 2 tbsp. chopped cilantro leaves



  •  Stir all of the ingredients together in a medium bowl.
  • Serve immediately or let it marinate in the fridge until ready to serve.

Serves: 4


(Recipe by: Aarti Sequeira)


Share Your Thoughts:

Do you have a recipe that is prepped in less time than it takes to brush your teeth, while it being a big hit?  Drop me a line, I would love to hear about it!!



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