Quick Cucumber Pickles

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5 min


10 min


2 cups

* PLUS chilling time
Quick Cucumber Pickles

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


  • 2 cups cucamelons , or
  • CuteCumber Poppers , halved lengthwise
  • 1/2 cup loosely packed torn fresh dill
  • 1 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tsp salt


  1. Combine cucamelons and dill in a glass bowl or jar.
  2. Combine vinegar, sugar and salt in a small saucepan set over medium-high. Bring to a boil, 1 to 2 min. Pour over cucamelons. Let cool slightly. Cover and refrigerate for 45 min to 1 hr before serving.

Kitchen tip

If you can’t find snack-sized cucamelons or CuteCumber Poppers, use mini cucumbers. Cut 4 mini cucumbers in half lengthwise, and then cut into ¾-in. pieces.