Easy Pickled Cucumber

Pickles are SO TASTY!

Pickling veggies is a great way to prevent food waste. Pickling can turn fresh, juicy cucumbers -which go rotten quite fast- into something incredibly cool in very little time. It’s my favorite way to preserve them. Don´t feel the need to preserve them? Well, me neither, I usually eat my cucumbers before they get a chance to go bad. Honestly, I only pickle them because this recipe is OH-SO-GOOD.

I love pickles; they pack a ton of flavor and are so light and healthy! Just add a few slices of pickled cucumber to your next salad, burger or toast and take your meal to a whole new level!


I always thought store-bought pickles are either too sweet or too tangy. Plus, some are loaded with additives. So, I thought I should make them myself and I found out they are SUPER EASY TO MAKE. It took me a while to find the right balance of flavors, but I finally did it. And they are awesome!

These pickles are the perfect mix of sweet and sour. I’m obsessed with them! So yummy they are one of my favorite snacks. I add them to everything, from rice crackers to quinoa. I sometimes just grab a fork and eat them straight out of the jar. That’s how much I like them. 


Pickles will keep in the fridge for 2 weeks.

If you feel like trying this recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!



Easy pickled cucumber that is crunchy, refreshing and so delicious! Pickles are light and healthy; and they are a great addition to burgers, salads and veggie bowls.
Servings 1 big jar



  • 2 big cucumbers thinly sliced
  • 2 garlic cloves thinly sliced
  • 1 sprig of fresh dill optional*


  • 1 cup apple cider vinegar
  • ¾ cup + 2 Tbsp water
  • 2 Tbsp mustard seeds
  • 2 Tbsp coconut sugar
  • 1 tsp sea salt
  • 10 peppercorns
  • 1 bay leaf


  • Add brine ingredients to a small saucepan and heat over medium heat. Do not boil, just stir gently until the salt and sugar have dissolved. Let the brine cool down and allow the flavors to develop.
  • While the brine cools add cucumber slices, garlic and dill, if using, to a big glass jar.
  • Pour the cold brine over the cucumbers. The liquid should cover the cucumber slices. If needed, add a Tbsp of vinegar + a Tbsp of water at a time until pickles are submerged.
  • Store in the fridge, these will keep for about 2 weeks. Pickles will be ready in 2 hours, but they will taste way better the next day. And they’ll become more flavorful with each day.
  • Enjoy!


* I don’t usually add dill, I think dill is a little overpowering and I find pickled cucumber is a little more versatile and enjoyable without the addition off dill. But if you love dill pickles, just add a sprig of fresh dill to the jar. It will be super delicious!
** Recipe adapted from the Honey & Co. cookbook.

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