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Sweet Pickled Cucumbers Recipe & Pickle Juice Review

Sweet Pickled Cucumbers

Course vegetable side dish
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 30 kcal
Author Sharon Wong


  • 1 pound cucumbers I used Persian
  • 1/2 teaspoon salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/3 cup sugar


  1. Halve the cucumbers, scrape out the seeds with a spoon, and thinly slice on a diagonal.
  2. Combine the cucumber slices with 1/2 teaspoons of salt in a bowl and let it rest for a few minutes.
  3. Stir the rice vinegar, water, and sugar in a medium sized glass jar until the sugar is dissolved.
  4. Rinse and drain the cucumber slices, add to the vinegar mixture, and combine with a spoon.
  5. Refrigerate for a few hours before serving and eat within a few days.