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+ servings
Summer Cheese Board

Tangy Cucumber Pickles Recipe

Adapted from here.
Servings 1 pint
Author Brandon Matzek


  • 2 Persian cucumbers, ends trimmed, sliced
  • 1 - 2 Fresno chiles, ends trimmed, sliced
  • 3/4 cup unseasoned rice wine vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt


  1. Place sliced cucumbers and chiles in a small bowl. Use 2 chiles if you can handle the heat.
  2. Place vinegar, water, sugar and kosher salt in a small saucepan over high heat. Bring to a boil, stirring to dissolve the sugar and salt. Pour the hot brine over the cucumbers and chiles. Cover and let cool to room temperature. You can enjoy immediately, but they're better if you let them sit overnight in the fridge. Store in the fridge for up to 3 weeks.