Smashed Pickled Cucumbers

These Smashed Pickled Cucumbers are crisp, tangy, and full of fresh flavor. A quick and easy no-cook snack that comes together in minutes — just smash, shake, and chill!

Course Side Dish

Cuisine American

Prep Time 10

Marinating 30

Total Time 40

Servings servings

Calories 77kcal

Author Julia Maz

Ingredients

1 long cucumber
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp brown sugar
½ tsp salt or to taste
¼ tsp red pepper flakes
1 clove garlic thinly sliced
2 tbsp dill chopped

Instructions

Wash and trim the cucumber. Using the flat side of a large knife or a kitchen mallet, gently smash it until it cracks open. Then cut into bite-sized chunks.
1 long cucumber
Transfer the cucumber pieces to a clean glass jar. Add olive oil, vinegar, brown sugar, salt, red pepper flakes, garlic, and dill.
2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp brown sugar, ½ tsp salt, ¼ tsp red pepper flakes, 1 clove garlic, 2 tbsp dill
Seal the jar tightly and shake well to coat the cucumbers. Refrigerate for at least 30 minutes, or longer for deeper flavor. Shake again before serving.

Video

Notes

🔀 Recipe Variations

🌶️ Spicy version – Add jalapeño slices or double the pepper flakes.
🍋 Lemon twist – Use lemon juice instead of vinegar for a citrusy flavor.
🧅 Add onion – A few slices of red onion or shallot add depth.
🌿 Herb swap – Try parsley or cilantro instead of dill.
🍁 Sweet variation – Swap brown sugar for maple syrup.

🫙 Storage & Marinating

🧊 Storage:

Keep cucumbers in a sealed jar in the fridge for up to 3 days. The flavor improves with time, but best texture is within the first couple of days.

⏳ Marinating:

Let them marinate for at least 30 minutes. Even better after a few hours or overnight!

💡 Tip: Add to meal-prep bowls with rice, tofu, or chickpeas for a flavorful, crunchy boost.

Nutrition