Quick Homemade Pickled Cucumbers

Half sours are my favorite pickles! They’re just a little bit briny and not strong like a dill pickle you’d get in a restaurant or from the supermarket. They have the perfect crunch, the perfect spice and they’re the perfect size!

When I was a kid, we always went to the pickle man who kept his pickles in barrels. They were the best ones! He would always wrap one in a napkin for me and I’d happily eat it on the way home. I looked forward to it on the weekends when I’d go with my dad.

Fast forward many (many…) years later, and I do the same thing with my girls. Pickles, from the pickle man, who keeps the pickles in the barrels and wraps one in a napkin for my girls. He may not be the same pickle guy I went to as a kid, but wherever there is a pickle person, it’s always worth getting! They are seriously the best kind of pickles.

And if I’m having a pickle fix and my pickle man isn’t at the farmer’s market, sometimes I have to make my own. These are a great pickle in a pinch and they brine really quickly!

I suggest making them in a pickling jar or any jar that has a tight lid. They’ll pickle better! 

If you have any questions, let me know in the comments below! Happy eating!

Quick Homemade Pickled Cucumbers

  • Servings: 1 cup
  • Difficulty: easy
  • Print


  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cloves garlic, minced
  • Sliced mini cucumbers (about 1 cup)
  • Fresh herbs, like dill, to taste


  1. In a pickling jar (or any container with a tight lid), add the water, vinegar, sugar, salt and garlic. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and herbs (if you’re adding). Taste, and adjust if needed.img_8851
  2. Let the mixture rest in the fridge for at least 4 hours – overnight. The longer the better! Enjoy!img_8871

Recipe inspired by this original recipe.


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