Crisp & Tangy Quick Pickled Cucumbers: I Tried The 15-Minute Recipe You Need

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One difficulty I faced was maintaining the freshness of the fresh tarragon. When I put the tarragon into the jar, it started looking wilted after a few days, which affected the overall appearance of the jar. To cover this up, I used a little dry tarragon along with the fresh tarragon, and before putting the fresh tarragon into the jar, I dipped it in ice water, which made it look vibrant and fresh for much longer.

Another difficulty I faced was keeping the acidity and salt balance of the pickles right. At first, when I set the ratio of vinegar and water, the taste felt a bit too sharp, which the rest of the family found unbalanced. To cover this up, I created a slight balance in the brine and set the proper ratio (1 cup vinegar and 3 cups water) to neutralize the sharpness of the vinegar, making the taste completely perfect and tangy.

Fozia Siraj

Crisp & Tangy Quick Pickled Cucumbers: The 15-Minute Recipe You Need

Quick-Pickled Persian Cucumbers: Tangy, Garlic-Infused, and Ready in No Time

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Servings: 1 Jar

Course: pickle

Cuisine: Indian, Pakistani Cuisine

Calories: 45

Ingredients Equipment Method Notes

Ingredients

  

• Ingredients
• 5 pcs fresh cucumbers washed and dried
• 3 cups water
• 3 tbsp salt 1 tablespoon per cup of water
• 3-4 cloves garlic
• 1 bunch fresh tarragon
• 2-3 pcs red pepper
• 1 cup white vinegar fills the jar up to 1/3

Equipment

• 1 1 x 1-liter glass jar with a secure lid
• 1 Measuring Cups and Spoons
• 1 Sharp knife and cutting board
• 1 small saucepan

Method

 

1. Step-by-Step Instructions
2. Preparation
3. Wash and thoroughly dry the fresh cucumbers. Peel the garlic cloves and rinse the fresh tarragon and red peppers.
4. Preparing the Brine
5. In a small saucepan, combine the 3 cups of water and 3 tablespoons of salt. Bring the mixture to a gentle boil, stirring until the salt is completely dissolved, then let it simmer for a few minutes before removing from heat.
6. Packing the Jar
7. Place the garlic cloves, fresh tarragon, and red peppers into the bottom of the clean glass jar. Pack the washed cucumbers tightly inside the jar alongside the aromatics.
8. Adding Vinegar and Brine
9. Pour 1 cup of white vinegar directly into the jar (filling approximately 1/3 of the jar). Top off the remaining space with the prepared warm salt-water brine until the cucumbers are fully submerged.
10. Sealing and Cooling
11. Seal the jar tightly with its lid. Allow the jar to cool completely at room temperature before transferring it to the refrigerator. For the best flavor and crunch, let the pickles chill for at least 24 hours before serving.

Notes

Pro Tip:The Tarragon & Salt Balance: While white vinegar provides the immediate tangy punch, fresh tarragon acts as a natural flavor booster that deepens over the first 48 hours in the fridge.