How to Make Smashed Pickles

Name: How to Make Smashed Pickles
Prep time: 30 min
Cook time: 10 min
Total time: 160 min
Yield: 30
Ingredients: 4 cups white vinegar; 2 cups water; 1 teaspoon granulated sugar; 1 tablespoon Kosher salt; Seasonings of your choice (peppercorns, whole coriander seeds, yellow mustard seeds, garlic cloves, fresh herbs, and dried or fresh chilis all work well); 20 to 25 Kirby cucumbers

Prep: 30 mins

Cook: 10 mins

Fridge Time: 2 hrs

Total: 2 hrs 40 mins

Servings: 30

21 ratings

Add a comment

Nutrition Facts (per serving)
26	Calories
0g	Fat
5g	Carbs
1g	Protein

Nutrition Facts
Servings: 30
Amount per serving
Calories	26
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 130mg	6%
Total Carbohydrate 5g	2%
Dietary Fiber 1g	2%
Total Sugars 2g
Protein 1g
Vitamin C 4mg	18%
Calcium 24mg	2%
Iron 0mg	2%
Potassium 194mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ready to make the fastest pickles on the planet?

2:15

Watch Now: How to Make Smashed Pickles

Simply obtain a pile of crunchy Kirby cucumbers, grab the nearest cast-iron skillet, rolling pin, or meat tenderizer and prepare to smash your way to glory. Giving each cucumber a moderate crush with a heavy object helps open up fissures and cracks that will help the acidic pickle brine penetrate quickly and effectively, without having to work its way through the cucumber's thick skin over several days

Refrigerator pickles are considered "quick pickles," as opposed to lacto-fermented pickles, which contain probiotic bacteria that are extra-beneficial for your health. That's fine, though—the point here is to get those cukes smashed apart and pickling so you can enjoy them in two hours or less.

"This was one of the quickest pickles that I’ve ever made, and they were absolutely delicious, crunchy and flavorful, plus, it’s fun to smash the cucumbers! What I loved most about this recipe is that you can adjust the flavor to taste using any seasoning you have in your pantry." -Tara Omidvar

4 cups white vinegar
2 cups water
1 tablespoon kosher salt
1 teaspoon granulated sugar
Peppercorns, optional
Coriander seeds, optional
Mustard seeds, optional
Garlic cloves, optional
Fresh dill, optional
Chile peppers, fresh or dried, optional
20 to 25 small cucumbers, such as Kirby

Gather the ingredients.

The Spruce Eats / Diana Chistruga
Combine the vinegar, water, salt, and sugar in a large saucepan. Add the peppercorns, coriander seeds, mustard seeds, garlic cloves, dill, and chile peppers, if desired, and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and cool to room temperature.

The Spruce Eats / Diana Chistruga
Lightly smash each cucumber using a heavy object. Tear into 2- to 4-inch pieces. The shape doesn't matter, but you want the pieces to be fairly large so they retain a good, snappy crunch. The smash will partially dislodge the seedy and pulpy core—discard as much of it as possible.

The Spruce Eats / Diana Chistruga
Tightly pack the cucumber pieces into three 20-ounce mason jars. Press down with your fingers to pack the jars and extract some of the cucumber juice, which will add sweet, fresh flavor to the brine and allow more brine to soak in. Try to fill all available space in the jars, squeezing cucumber pieces into every vacant spot.

The Spruce Eats / Diana Chistruga
Pour the cooled brine over the packed jars all the way up to the top, then seal the jars. It's fine if a little brine spills out during sealing, just make sure the cucumbers at the top of the jars are fully immersed.

The Spruce Eats / Diana Chistruga
Refrigerate for at least two hours before serving.

The Spruce Eats / Diana Chistruga