Simple Quick Pickled Cucumbers

By Tamar Rothenberg, MS, RDN; Author, Cancer Diet for the Newly Diagnosed

What’s Jewish life without a pickle? Pickling is a simple and fast method for preserving foods with acid, such as vinegar. It differs from fermentation, which uses brine and anaerobic conditions, and has gut health benefits. However, it is a flavorful approach to create condiments with fresh ingredients such as cucumbers, onions, carrots, and cabbage.

Here are my top tips to quick pickling:

• Create different flavor in pickles by using different types of vinegar and fresh herbs, spices, and alliums (i.e. garlic, shallots). The best vinegars are distilled vinegar, white wine vinegar, champagne vinegar, apple cider vinegar, unseasoned rice vinegar, or red wine vinegar.
• Use a 1:1 ratio of vinegar to water and make sure you have enough liquid to cover the amount of vegetables you are pickling.
• Only use clean glass containers with lids and select decorative lids if desired.
• Sweetener can be omitted but it helps balance the flavor.

Quick Pickled Cucumbers

Ingredients

• 2 cups cucumbers, thinly sliced (preferably Persian or Kirby cucumbers)
• 1 cup distilled white vinegar
• 1 cup water
• 1 tablespoon Kosher salt
• 1 tablespoon cane sugar
• 2 garlic cloves, thinly sliced
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional for a bit of heat)
• 2 sprigs fresh dill

Instructions

1. Wash and pat dry the cucumbers before slicing.
2. Prepare the brine: In a saucepan, combine distilled white vinegar, water, Kosher salt, and cane sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat.
3. Pack the cucumber slices, garlic slices, mustard seeds, black peppercorns, red pepper flakes (if using), and fresh dill sprigs into a clean glass jar.
4. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
5. Seal the jar with a lid and let it cool to room temperature. Once cooled, refrigerate the pickles for at least 1 hour before serving to allow flavors to develop. These quick pickles can be stored in the refrigerator for up to 2 weeks.

Tamar Rothenberg, MS, RDN, is a registered dietitian who specializes in breast and ovarian cancer in her private practice in South Florida. She has a Certificate of Training in Vegetarian Nutrition and Herbal Formulations in Cancer Care; and co-led the clinical study, Coping with Cancer in the Kitchen, published in Nutrients. Tamar lends her expertise to Sharsheret Thrivers through nutrition education. Tamar is also a member of the US News & World Report Health Expert Panel. Check out Tamar’s other recipes in her book, Cancer Diet for the Newly Diagnosed: An Integrative Guide and Cookbook for Treatment and Recovery. Visit Tamar’s website at https://www.tamarrothenbergrd.com/ for more information.

This recipe was submitted by the non-profit organization, Sharsheret: The Jewish Breast Cancer and Ovarian Cancer Community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit sharsheret.org or call (866) 474-2774.