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Ina Garten Pickled Cucumbers

Quick and easy pickled cucumbers with garlic and dill from Ina Garten; they’re very crispy and salty. Quick and simple to prepare, these refrigerator pickles can be eaten the next day (or sooner if necessary)!

My family and I all agreed after trying a bite of these fast pickles that we would never again buy store-ready products.

Quick pickles Vs. canning

Canning is an acquired taste. Not many of us are willing to put in the time and effort required for a lengthy canning process, what with all the sterilizing and hot water baths that must be performed.

It’s possible that their refrigerator pickles are how you recognize them. They are basically veggies that are pickled and preserved in the fridge in a brine of salt, vinegar, and water (occasionally sugar) (sometimes sugar).

It only takes a little amount of time (around 40 minutes according to my method) and then you can relish the sour cucumbers the following day after storing them in the fridge. They can be stored for up to 2 months in the refrigerator.

Let’s speak about the two major components of this recipe: the brine and the cucumbers (or whatever veggies you plan to use) (or other vegetables you plan to use)

Ina Garten Pickled Cucumbers
Ina Garten Pickled Cucumbers

Pickling Brine

This brine comes in a few different flavors. The simplest uses kosher salt dissolved in a solution of equal parts vinegar and water. I enjoy my pickles on the tangier side, so I add a touch more vinegar to the water in this recipe. If you want sweet pickles, you can add sugar to the brine (I personally don’t).

When using vinegar, what kind should it be? Because of its clarity and delicious sourness, white distilled vinegar is my go-to. Vinegar of other colors, such as cider or white wine, will also do the trick.

Basic brine can be flavored in a number of ways. I used:

  • Whole coriander seeds
  • Whole mustard seeds
  • Peppercorn
  • Bay leaf

Variations. Adding spices or other flavor enhancers to the brine is absolutely optional. The seasoning can be adjusted to suit your tastes. Crushed red pepper flakes, fresh ginger, or even a pinch of turmeric powder can be used to add flavor and color to some dishes.

What Kind Of Cucumbers To Use?

Little cucumbers called Kirbys have bumpy skin and are the preferred variety for pickling.

Miniaturized and skinned lightly, Persian cucumbers are my favorite variety. If I can’t find them, I substitute English cucumbers (again, thin skin that is not waxy).

An easy way to get more crunch out of your cucumber pickles is to place the sliced cucumbers in a colander with a few ice cubes and let them sit for 20 to 30 minutes. Then, once they have been drained and patted dry, pickle them. I get a little more crunch out of this neat trick.

How To Make Ina Garten Pickled Cucumbers

  • Prepare the cucumbers. (Optional) Place the cucumber slices and some ice cubes in a colander in the sink for about 20 minutes (this helps give them a better crunch). Drain thoroughly and pat dry.
  • Prepare the brine. Combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn, and bay leaves in a saucepan. Bring the water to a boil over high heat. Reduce the heat to low and leave to simmer for 10 minutes. Remove from the heat and set aside to cool.
  • Fill jars with cucumbers and veggies. Fill some wide-mouth jars halfway with cucumbers, green onions, jalapenos, garlic, and dill springs (they should be packed tightly).
  • Fill the jars with brine. Fill the jars halfway with brine to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Allow the cukes to settle by tapping the jars a number of times to release any air bubbles.
  • Refrigerate securely covered. Refrigerate the jars with their lids tightly closed. Allow the pickles to sit in the fridge overnight for the best results, but you can eat them sooner if you like.
Ina Garten Pickled Cucumbers
Ina Garten Pickled Cucumbers

What Goes With Pickled Cucumbers?

Flavoring Pickled Cucumbers

While I did advise adding a number of spices and a bay leaf to the pickling brine, there is still time to infuse even more flavor into the cucumbers before they are packed into jars.

We can use either fresh or dried herbs. Fresh thyme, oregano, or rosemary would be great, but dill is always a good choice.
Onions and garlic. Put some minced garlic and chopped white and green onion tops in each jar. They’ll be pickled alongside the cuckoos, adding an extra dimension of flavor.
Hot peppers, either whole or chopped. If you want things spicy, use whichever hot peppers you like. I used jalapenos that were simply halved or sliced into rings.

Can You Pickle Other Vegetables This Way?

The beautiful part is that you can pickle different vegetables similarly. Intriguing thoughts, which I can’t wait to try:

  • Carrots, chopped into rounds cut into thin sticks
  • Red onions, halved and sliced (include a few slices of beets for color) (add a few slices of beets for color)
  • Small peppers like banana peppers, jalapeño, and habanero (sliced into rounds. remove the seed for less hot)
  • Vegetables like green beans, asparagus, and cauliflower
Ina Garten Pickled Cucumbers
Ina Garten Pickled Cucumbers

How To Store Pickled Cucumbers?

Refrigerator pickled cucumbers can be kept fresh for up to two months if they are sealed in their brine and preserved in the fridge.

Having the ability to store summer harvests for later use is one of my favorite things. Cucumbers that have been pickled are a fantastic example of this, as are tomatoes that have been rapidly roasted and then stored in the fridge or freezer. (Here is a recipe for roasting tomatoes).

Try More Recipes:

Ina Garten Pickled Cucumbers Nutrition Facts

Amount Per Serving

  • Calories 4.2
  • Total Fat 0.1g
  • Cholesterol 0mg
  • Sodium 283mg
  • Potassium 41mg
  • Total Carbohydrate 0.8g
  • Dietary Fiber 0.3g
  • Sugars 0.4g
  • Protein 0.2g
  • Vitamin A 0.9%
  • Vitamin C 1.3%
  • Calcium 1.5%
  • Iron 0.5%

Nutrition Facts Source: Source

Ina Garten Pickled Cucumbers

Difficulty:BeginnerPrep time: 20 minutesCook time: 10 minutesRest time: minutesTotal time: 30 minutesServings:16 servingsCalories:4.2 kcal Best Season:Available

Description

Quick and easy pickled cucumbers with garlic and dill from Ina Garten; they’re very crispy and salty. Quick and simple to prepare, these refrigerator pickles can be eaten the next day (or sooner if necessary)!

Ingredients

Instructions

  1. Prepare the cucumbers. (Optional) Place the cucumber slices and some ice cubes in a colander in the sink for about 20 minutes (this helps give them a better crunch). Drain thoroughly and pat dry.
  2. Prepare the brine. Combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn, and bay leaves in a saucepan. Bring the water to a boil over high heat. Reduce the heat to low and leave to simmer for 10 minutes. Remove from the heat and set aside to cool.
  3. Fill jars with cucumbers and veggies. Fill some wide-mouth jars halfway with cucumbers, green onions, jalapenos, garlic, and dill springs (they should be packed tightly).
  4. Fill the jars with brine. Fill the jars halfway with brine to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Allow the cukes to settle by tapping the jars a number of times to release any air bubbles.
  5. Refrigerate securely covered. Refrigerate the jars with their lids tightly closed. Allow the pickles to sit in the fridge overnight for the best results, but you can eat them sooner if you like.
Keywords:Ina Garten Pickled Cucumbers, Pickled Cucumbers
Nutrition Facts

Servings 16


Amount Per Serving
Calories 4.2
% Daily Value *
Total Fat 0.1g1%
Cholesterol 0mg
Sodium 283mg12%
Potassium 41mg2%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.3g2%
Sugars 0.4g
Protein 0.2g1%

Vitamin A 0.9%
Vitamin C 1.3%
Calcium 1.5%
Iron 0.5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.