Few things scream summer quite like cucumbers. Light, hydrating, and crisp, they’re a warm-weather staple that adds a refreshing crunch to any meal. But when you add a bit of vinegar, garlic, and fresh dill? You’re suddenly looking at a flavor-packed condiment that transforms everything it touches.
Quick-Pickled Cucumber Ribbons with Dill is exactly that: a fast, no-fuss recipe that turns humble cucumbers into a tangy, herbaceous treat. With just 10 minutes of prep and minimal ingredients, you can whip up a jar of these pickled ribbons and elevate sandwiches, salads, and more—all without turning on the stove.
Whether you’re meal prepping, entertaining, or just craving something crunchy and zippy, this recipe is your new go-to.
Why You’ll Love This Recipe
Quick and Easy
No complicated brining or fermenting here. This is a true quick pickle—ready to eat in as little as 15 minutes.
No Cooking Required
No need to boil brine unless you want to. This recipe can be done with cold vinegar, making it great for hot summer days.
Light and Healthy
Cucumbers are naturally low in calories and high in hydration, while vinegar adds gut-friendly acidity.
Versatile
Use these pickled cucumber ribbons as a topping, side dish, or even a base for a refreshing salad.
Customizable
The base recipe is simple, but you can easily add your own twist with herbs, spices, or other vegetables.
Ingredients You’ll Need
You likely have everything you need already. The ingredients are simple, clean, and allow the freshness of the cucumbers and dill to shine.
For the Pickled Cucumber Ribbons:
- 2 medium seedless cucumbers (English or Persian cucumbers work best)
- 1 teaspoon kosher salt – to sweat the cucumbers
- 1/4 cup fresh dill, roughly chopped
For the Pickling Brine:
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 garlic clove, thinly sliced
These quantities are for about 1 pint jar (2 cups). Feel free to double or triple for a larger batch.
How to Make Quick-Pickled Cucumber Ribbons with Dill
Step 1: Slice the Cucumbers into Ribbons
Wash your cucumbers thoroughly and dry them. Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into long, thin ribbons. You can also use a sharp knife, but keep the slices very thin.
Tip: Leave the skin on for visual appeal and added texture.
Step 2: Sweat the Cucumbers
Place the ribbons in a colander and sprinkle them with 1 teaspoon kosher salt. Toss lightly and let sit for 10 minutes. This draws out excess moisture, helping the cucumbers stay crisp in the brine.
After 10 minutes, gently pat dry with paper towels.
Step 3: Make the Brine
In a small mixing bowl, whisk together the vinegar, water, sugar, salt, garlic slices, and red pepper flakes until the sugar and salt are fully dissolved. You can gently heat the mixture if you want to speed this up, but it’s not necessary.
Optional: Warming the brine helps dissolve the sugar faster, but allow it to cool before pouring over the cucumbers to maintain their crispness.
Step 4: Assemble the Pickles
In a clean glass jar, layer the cucumber ribbons with the chopped dill. Pour the brine over the top, ensuring the ribbons are fully submerged. Press down gently to compact the ribbons.
Seal with a lid and let sit at room temperature for at least 15 to 30 minutes. For stronger flavor, refrigerate for 1 to 2 hours before serving.
Tips for Perfect Pickles Every Time
- Use seedless cucumbers like English or Persian varieties. They have fewer seeds and thinner skins.
- Always salt the cucumbers first. This step helps draw out water and results in crisper pickles.
- A mandoline or vegetable peeler gives you consistent, thin ribbons that pickle faster.
- Use fresh dill for maximum flavor and aroma. Dried dill doesn’t have the same impact.
- Pack the cucumber ribbons tightly in the jar to ensure full brine coverage.
Variations and Flavor Ideas
Add-On Ingredients
- Thinly sliced red onions for a touch of color and sweetness
- Cracked black pepper for a bit of boldness
- Whole mustard or coriander seeds for a spiced version
- Julienned carrots or radishes for texture and visual interest
- Fresh mint or basil for a unique herbaceous twist
Vinegar Swaps
- Apple cider vinegar for a fruity, slightly sweet profile
- Rice vinegar for a mild and mellow acidity
- White wine vinegar for a floral and lighter touch
Feel free to experiment with these combinations. Quick pickling is flexible and forgiving, so it’s a great way to get creative in the kitchen.
Serving Suggestions
Quick-Pickled Cucumber Ribbons with Dill are incredibly versatile. Here are just a few ideas for how to use them:
As a Side
Serve with grilled meats, roasted fish, or falafel. They balance out rich, heavy dishes beautifully.
In Sandwiches and Wraps
Add them to burgers, wraps, or grilled cheese sandwiches for a bright, tangy contrast. They’re especially good in pita sandwiches or alongside cured meats.
In Bowls and Salads
Toss into rice bowls, noodle salads, or cold grain salads. They add freshness and crunch without overpowering the main flavors.
On Charcuterie Boards
Add a small bowl of pickled cucumber ribbons to your next cheese or charcuterie board. Their acidity pairs well with creamy or rich cheeses and smoked meats.
Storage and Shelf Life
This is a refrigerator pickle recipe, not a fermented or canned version. That means it’s fast and simple, but not shelf-stable for long periods.
- Store in a tightly sealed jar or container in the refrigerator
- Best consumed within 5 to 7 days for peak flavor and texture
- Do not reuse the brine for a new batch
- Always use clean utensils when scooping pickles to avoid contamination
As the pickles sit, they’ll develop a stronger flavor but may lose some of their initial crunch.
Final Thoughts
Quick-Pickled Cucumber Ribbons with Dill are one of those simple recipes that you’ll find yourself making again and again. They’re fast, easy, flavorful, and incredibly useful. Whether you’re looking to enhance a sandwich, bring balance to a rich meal, or prep something light and healthy ahead of time, these pickles do the job beautifully.
Because the recipe is so versatile, you can easily make it your own. Add extra spice, herbs, or even other vegetables to create a custom blend that fits your tastes. It’s a fantastic introduction to the world of pickling—no special tools, no intimidating steps, just crisp and tangy results every time.
Quick-Pickled Cucumber Ribbons with Dill Recipe
Description
These Quick-Pickled Cucumber Ribbons with Dill are light, tangy, and ready in minutes. Perfect as a refreshing side, sandwich topping, or salad enhancer, this easy recipe adds a pop of brightness to any dish. Ideal for summer and beyond, these pickled cucumbers are crisp, vibrant, and full of flavor.
Ingredients
For the Pickled Cucumber Ribbons:
For the Pickling Brine:
Instructions
Prepare the Cucumber Ribbons
- Wash the cucumbers thoroughly. Using a vegetable peeler or mandoline, slice them lengthwise into thin ribbons. Place the ribbons in a colander and sprinkle with 1 tsp salt. Toss gently and let sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Make the Brine
- In a small saucepan (or bowl if not heating), combine white vinegar, water, sugar, kosher salt, red pepper flakes, and sliced garlic. Stir until the sugar and salt are fully dissolved. If using warm water, stir until everything is well combined. Allow it to cool slightly if heated.
Combine & Pickle
- Place the cucumber ribbons and chopped dill into a clean glass jar or container. Pour the brine over the cucumbers, ensuring they are fully submerged. Press down gently if needed. Let sit at room temperature for 15–30 minutes before serving, or refrigerate for up to 1 week.
Note
- Storage: Keep refrigerated in a sealed container for up to 1 week. The flavor will deepen over time.
- Vinegar Swap: You can substitute rice vinegar or apple cider vinegar for a different flavor profile.
- Add-Ins: Try adding thinly sliced red onions, mustard seeds, or even julienned carrots for variation.
- Serving Ideas: Great on sandwiches, wraps, burgers, grain bowls, or as a tangy side to grilled meat or fish.
