Description
This quick pickle recipe transforms cucumbers with a tangy brine and a unique smoked paprika garlic oil drizzle. It’s a quick and easy side dish for burgers or charcuterie boards, ready in under 10 minutes of active time.
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 1 cup water
- 0.5 cup white vinegar
- 2 tablespoons granulated sugar
- 1.5 teaspoons fine sea salt
- 0.25 cup neutral oil (sunflower, canola, or grapeseed)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 2 tablespoons fresh dill, finely chopped
Instructions
- Prepare Brine Base: In a large bowl, whisk together the water, white vinegar, granulated sugar, and fine sea salt until fully dissolved.
- Chill Cucumbers: Add the thinly sliced cucumbers to the brine, cover, and refrigerate for at least 30 minutes to absorb flavors. For maximum flavor, chill for up to 2 hours.
- Make Smoked Paprika Oil Drizzle: Combine neutral oil, minced garlic, and smoked paprika in a small saucepan. Heat over low heat for 5-7 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Remove from heat and cool completely.
- Plate and Serve: Use a slotted spoon to transfer pickled cucumbers to a serving dish. Drizzle with the cooled smoked paprika oil and garnish with fresh dill before serving.
Notes
To avoid bitterness in the oil, ensure the garlic does not brown too quickly while heating. For best results, serve these pickles within 3-5 days of preparation for maximum crispness. If making ahead, add fresh dill just before serving to maintain its fresh aroma.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: side dish
- Method: quick pickling
- Cuisine: general
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 860 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: quick pickle, cucumber, smoked paprika, side dish, vinegar, tangy, easy, weeknight, healthy, savory