Quick-Pickled Cucumber

  • Preparation 15 MIN
    Cooking 1 MIN
    Marinating 15 MIN
  • Servings 1
  • Makes 2 cups (500 ml)
What to do with this year's cucumber bumper crop? Look no further than this quick, fresh and crunchy recipe for pickled cucumbers.



  1. In a bowl, combine the cucumber, shallot and salt. Let sit for 15 minutes. Drain, pressing down lightly. Place in a bowl and set aside.
  2. Meanwhile, in a glass measuring cup, combine the remaining ingredients. Heat the marinade in the microwave oven for 1 minute, making sure it does not boil. Let cool.
  3. Place a sieve over the bowl of cucumber. Pour the marinade through the sieve. Compost or discard the aromatics. Toss the cucumber with the marinade. Transfer to an airtight container. The pickled cucumber will keep for 1 week in the refrigerator. Delicious served with grilled meats or as a topping for beef and bell pepper subs.

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To help you with this recipe

2-cup (0.5 litre) Measuring Cup

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

14.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.