If you enjoy quick refrigerator pickles, these pickled spiralized cucumbers are a refreshing spin on the classic. The thin cucumber ribbons soak up a tangy brine quickly, delivering crisp, lightly sweet-and-salty strands that are crunchy and bright.
This small-batch mason jar recipe uses pantry staples and takes only minutes to assemble. Spiralized cucumbers look attractive in the jar and absorb flavor fast, making them ideal when you want same-day pickles.
These spiralized pickles are great in rice bowls, sandwiches, wraps, or simply enjoyed straight from the jar. They’re light, refreshing, and perfect for warm-weather meals.
Why I Love This Recipe
- Quick and simple to prepare
- Low calorie and light
- Crisp, refreshing, and tangy
- A fun way to use spiralized cucumbers
Ingredients for Quick Pickled Spiralized Cucumbers
- Spiralized cucumbers – enough to tightly fill a 16 oz (pint) mason jar (about 2 medium cucumbers, depending on size).
- White or light-colored vinegar – white vinegar, white wine vinegar, or apple cider vinegar for the tang and preservation.
- Water – to balance the acidity of the vinegar.
- Sweetener of choice – granulated erythritol or monk fruit for a sugar-free version, or regular sugar, honey, or brown sugar if you prefer.
- Salt – a small amount to enhance flavor.
- Optional: red pepper flakes for heat.
Quick Pickled Spiralized Cucumbers (Sugar Free Option)
Equipment
- 1 Spiralizer or vegetable cutter (to make cucumber ribbons)
- 1 Pint (16 oz) wide-mouth mason jar
- 1 Small saucepan or milk pot
Ingredients
- 2 medium cucumbers, spiralized (or enough to fill a 16 oz mason jar)
- 1/2 cup white vinegar
- 1/2 cup water
- 1 Tbsp sweetener of choice (erythritol or monk fruit for sugar-free)
- 1/2 tsp salt
- 1/2 tsp red pepper flakes (optional)
Instructions
- Spiralize the cucumbers into thin noodle-like strands.
- Pack the spiralized cucumbers into a clean 16 oz mason jar, pressing down lightly to fit.
- Sprinkle red pepper flakes over the cucumbers, if using.
- In a small saucepan, combine vinegar, water, sweetener, and salt. Simmer 1–2 minutes until the sweetener and salt dissolve.
- Carefully pour the hot brine over the cucumbers so they are fully submerged; press down with a clean spoon if needed.
- Seal the jar and refrigerate at least 1–2 hours for best flavor. The pickles will deepen in flavor over time.
- Store refrigerated and enjoy within 4–5 days for best texture and freshness.
Notes
Nutrition
Recipe Variations and Optional Add-Ins
- Different sweeteners: honey, date syrup, or brown sugar for a traditional version; granulated monk fruit or a touch of liquid stevia for sugar-free.
- Herbs: add a pinch of dried parsley, oregano, or thyme.
- Garlic: add sliced garlic cloves for savory depth.
- Sesame seeds: sprinkle for an Asian-inspired twist.
How to Use Pickled Spiralized Cucumbers
- Add to rice or grain bowls
- Layer into sandwiches or wraps
- Serve alongside grilled meats, fish, or tofu
- Use as a crunchy salad topping
- Enjoy straight from the jar as a snack
- Add to noodle bowls or cold summer dishes
Storage Recommendations
Allow the pickled cucumbers to cool in the brine before sealing. Store refrigerated and use within 4–5 days for the best crunch. Always use clean utensils when serving to preserve freshness.
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