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Quick and Easy Pickles


  • 4 medium Kirby cucumbers about 13 ounces (or English cucumbers)
  • 7 tsp. granulated sugar
  • 1 Tbsp. Kosher salt


  1. Cut the cucumber into 1/4-inch-thick slices and place in a large nonreactive bowl. Add the sugar and salt and stir to combine. Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate 5-10 minutes. for at least 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)